U.S.  DEPARTMENT      )l   AUiRICUL/yJ^E; 

OFFICE  OF  EXPERIMENT  STATIONS— BULLE. 
"a.  c.  thue,  I 


CALIFORNIA  SGRICULTURAL  i:\PKKI\lENT  STAIin\. 


1 


1901-1902.       U.S.  depository. 


By  M.   K.  JAFFA,  M.  S.. 

Assistant  1'i:-i  essor  <>k  Agriculture,  Uxh  rrsit\  of  California. 


WASftlNGTON: 

GOVERNMENT     riMNTINi,     OFFIG 

1  :h>;;. 


LIST  OF  PUBLICATIONS  OF  THE  OFFICE  OF  EXPERIMENT  STATIONS  ON 
THE  FOOD  AND  NUTRITION  OF  MAN. 

Note. — For  those  publications  to  which  a  price  is  affixed  application  should  be  made  to  the  Super- 
intendent of  Documents,  Union  Building,  Washington,  D.  C,  the  officer  designated  by  law  to  sell 
Government  publications.    Publications  marked  with  an  asterisk  (*) are  not  available  for  distribution. 

*Charts.   Food  and  Diet.      By  W.  o.    AtwaHer.      (Four  charts,   26  by  40    inches.)      Price   per  set, 

unmounted*  75  cents. 
*Bul.  21.   Methods  and  Results  of  Investigations  on  the  Chemistry  and  Economy  of  Food.    By  W.O. 

Atwater.    Pp.222.    Price,  15  cents. 
Bui.  28.    (Revised  edition.)    The.  Chemical   Composition  of  American   Food   Materials.     By  W.  O. 

Atwater  and  A.  P.  Bryant.     Pp.  87.     Price,  5  cents. 
Bui.  29.   Dietary  Studies  at  the  University  of  Tennessee  in  1895.     By  C.  E.  Wait,  with  comments  by 

W.  O.  Atwater  and  C.  D.  Woods.     Pp.  45.     Price,  5  cents. 
Bui.  31.   Dietary  Studies  at  the  University  of  Missouri  in  1895,  and  Data  Relating  to  Bread  and  Meat 

Consumption  in  Missouri.    By  H.B.Gibson.  S.  Calvert,  and  I).  W.  May,  with  comments  by 

W.  O.  Atwater  and  C.  B.  Woods.     Pp.  24.     Price,  5  cents. 
*Bul.  32.   Dietary  Studies  at  Purdue  University,  Lafayette,  Ind.,  in  1895.    By  W.E.Stone,  with  com- 
ments by  W.  O.  Atwater  and  C.  D.  Woods.    Pp.  28.    Price,  5  cents. 
Bui.  35.   Food  and  Nutrition  Investigations  in  New  Jersey  in  1895  and  1896.   By  E.  B.  Voorhees.  Pp.  40. 

Price,  5  cents. 
Bui.  37.   Dietary  Studies  at  the  Maine  State  College  in  1895.    By  W.  H.  Jordan.    Pp.  57.    Price,  5  cents. 
Bui.  38.   Dietary  Studies  with  Reference  to  the  Food  of  the  Negro  in  Alabama  in  1895  a'nd  1896.     Con- 
ducted with  the  cooperation  of  the  Tuskegee  Normal  and  Industrial  Institute  and  the  Agri- 
cultural and  Mechanical  College  of  Alabama.    Reported  by  W.  O.  Atwater  and  C.  D.  Woods. 

Pp.  69.     Price,  5  cents. 
Bui.  40.   Dietary  Studies  in  New  Mexico  in  1895.    By  A.  Goss.     Pp.  23.     Price,  5  cents. 
Bui.  43.   Losses  in  Boiling  Vegetables,  and  the  Composition  and  Digestibility  of  Potatoes  and  Eggs. 

By  H.  Snyder,  A.  J.  Frisby,  and  A.  P.  Bryant.     Pp.  31.     Price,  5  cents. 
Bui.  44.  Report  of  Preliminary  Investigations  on  the  Metabolism  of  Nitrogen  and  Carbon  in  the 

Human   Organism  with  a  Respiration  Calorimeter  of  Special  Construction.    By  W.  O. 

Atwater,  C.  D.  Woods,  and  F.  G.  Benedict.     Pp.  64.    Price,  5  cents. 
Bui.  45.  A  Digest  of  Metabolism  Experiments  in  Avhich  the  Balance  of  Income  and  Outgo   was 

Determined.    By  W.  O.  Atwater  and  C.   F.  Langworthy.    Pp.  434.    Price,  25  cents. 
Bui.  46.   Dietary  Studies  in  New  York  City  in  1895  and  1896.    By  W.  O.  Atwater  and  C.  D.  Woods. 

Pp.  117.    Price,  10  cents. 
Bui.  52.   Nutrition    Investigations  in  Pittsburg,  Pa.,    1894-1896.    By  Isabel  Bevier.     Pp.  48.    Price, 

5  cents. 
BuL  53.  Nutrition  Investigations  at  the  University  of  Tennessee  in  1896  and  1897.    By  C.  E.  Wait. 

Pp.  46.    Price,  5  cents. 
Bui.  54.   Nutrition  Investigations  in  New  Mexico  in  1897.   By  A.  Goss.     Pp.  20.     Price,  5  cents. 
Bui.  55.   Dietary  Studies  in  Chicago  in   1895  and   1896.    Conducted  with  the  cooperation  of  Jane 

Addams  and  Caroline  L.  Hunt,  of  Hull  House.    Reported  by  W.  O.  Atwater  and  A.  P. 

Bryant.    Pp.76.    Price,  5 cents. 
*  Bui.  56.   History  and  Present  Status  of  Instruction  in  Cooking  in  the  Public  Schools  of   New  York 

City.    Reported  by  Mrs.   Louise  E.  Hogan,  with  an    introduction  by  A.  C.  True,  Ph.D. 

Pp.  70.     Price,  5  cents. 
Bui.  63.   Description  of  a  New7  Respiration  Calorimeter  and  Experiments  on  the  Conservation  of  Energy 

in  the  Human  Body.    By  W.  O.  Atwater  and  E.  B.  Rosa.    Pp.  94.     Price,  10  cents. 
Bui.  66.   The  Physiological  Effect  of  Creatin  and   Creatinin  and  their  Value  as  Nutrients.    By  J.  W. 

Mallet.    Pp.  24.    Price,  5  cents. 
Bui.  67.  Studies  on  Bread  and  Bread  Making.    By  Harry  Snyder  and  L.  A.  Voorhees.     Pp.  51.     Price, 

10  cents. 
Bui.  68.   A  Description  of  Some  Chinese  Vegetable  Food  Materials.and  Their  Nutritive  and  Economic 

Value.    By  W.  C.  Blasdale.     Pp.  48.    Price,  10  cents. 
Bui.  69.   Experiments  on  the  Metabolism  of  Matter  and  Energy  in  the  Human  Body.    By  W.  <>. 

Atwater  and  F.  G.  Benedict,  with  the  cooperation  of  A.  W.  Smith  and  A.  P.  Bryant.    Pp.  112. 

Price,  10  cents. 
Bui.  71.   Dietary  Studies  of  Negroes  in  Eastern  Virginia  in  1897  and  1898.     By  H.  B.  Frissell  and  Isabel 

Bevier.  -Pp.  45.    Price,  5  cents. 
Bui.  75.   Dietary  Studies  of  University  Boat  Crews.     By  W.  ().  Atwater  and  A.  P.  Bryant.     Pp.  72. 

Price,  5  cents. 
Bui.    84.  Nutrition  Investigations  at  the  California  Agricultural  Experiment  Station,  1896-1898.    By 

M.  E.  Jaffa.    Pp.  39.    Price,  5  cents. 
Bui.    85.  A  Report  of  Investigations  on  the  Digestibility  and  Nutritive  Value  of  Bread.    By  C.  D. 

Woods  and  L.  H.  Merrill.     Pp.  51.     Price,  5  cents. 

[Continued  on  third  page  of  cover.  J 


U.  S.  DEPARTMENT   OF   AGRICULTURE. 

OFFICE  OF  EXPERIMENT  STATIONS— BULLETIN  NO.  132. 

A.  C.  TRUE,  Director. 


INVESTIGAT1 


CALIFORNIA  AGRICULTURAL  EXPERIMENT  STATION. 


1901-1902. 


By  M.  E.  JAFFA,  M.  S., 

Assistant  Professor  of  Agriculture,  University  of  California. 


WASHINGTON: 

GOVERNMENT     PRINTING     OFFICE. 
1903. 


OFFICE  OF  EXPERIMENT  STATIONS. 

A.  C.  True,  Ph.  D.,  Director. 

E.  W.  Allen,  Ph.  D.,  Assistant  Director  and  Editor  of  Experiment  Station  Record. 
C.  F.  Langwoethv,  Ph.  D.,  Editor  arid  Expert  on  Foods  and  Animal  Production. 

NUTRITION    INVESTIGATIONS. 

W.  O.  Atwater,  Ph.  I).,  Chief  of  Nutrition  Investigations,  Middletown,  Conn. 
C.  I).  Woods,  B.  S.,  Special  uigent  at  Orono,  Me. 

F.  G.  Benedict,  Ph.  D.,  Physiological  Chemist,  Middletown,  Conn. 
P.  D.  Milner,  Ph.  B.,  Editorial  Assistant,  Middletown,  Conn. 


LETTER  OF  TRANSMITTAL 


U.  S.  Department  of  Agriculture, 

Office  of  Experiment  Stations, 

Washington,  D.  C,  June  00,  1903. 
Sir:  I  have  the  honor  to  transmit  herewith  a  report  of  investiga- 
tions among  fruitarians  carried  on  at  the  Agricultural  Experiment 
Station  of  the  University  of  California  in  1901-2  by  M.  E.  Jaffa,  assist- 
ant professor  of  agriculture  at  the  University  of  California,  and 
recommend  that  it  be  published  as  Bulletin  No.  132  of  this  Office. 
The  special  object  of  this  and  the  earlier  work  which  it  continues 
was  a  study  of  the  value  of  fruits  and  nuts  when  these  articles  consti- 
tute an  integral  part  of  the  diet.  Nine  dietary  studies  and  thirty-one 
digestion  experiments  were  carried  on.  In  the  majority'  of  the  dietary 
studies  and  all  but  one  of  the  digestion  experiments  fruit  and  nuts 
constituted  all  or  almost  all  of  the  diet.  The  results  of  the  investiga- 
tion emphasize  the  fact  that  both  fruit  and  nuts  should  be  considered 
as  true  foods  rather  than  food  accessories,  a  fact  which  is  common^ 
overlooked. 

Credit  is  due  Prof.  G.  E.  Colby  and  Mr.  C.  A.  Friebel  for  assistance 
in  the  chemical  work  incidental  to  this  investigation. 
Respectfully, 

A.  C.  True, 

Director. 
Hon.  James  Wilson, 

Secretary  of  Agriculture. 

3 


CONTEXTS. 


Page. 

Introduction 7 

Composition  of  the  fruits,  nuts,  and  other  materials 8 

Composition  of  feces  and  urine  obtained  in  digestion  experiments 12 

The  dietary  studies 19 

Dietary  study  of  a  fruitarian  (Xo.  355) 19 

Dietary  study  of  a  vegetarian  (Xo.  356) 21 

Dietary  study  of  a  boy  (Xo.  357) 22 

Dietary  study  of  a  girl  fruitarian  (Xo.  358) 23 

Dietary  study  of  a  fruitarian  (Xo.  359) 24 

Dietary  study  of  a  student  (Xo.  360) 25 

Dietary  study  Xo.  361 26 


Dietary  study  Xo.  362 


Dietary  study  of  a  fruitarian  ( Xo.  363 ) 29 

Discussion  of  the  dietaries 30 

Digestion  experiments 34 

Experiments  with  W.  8.  M 35 

Digestion  experiment  Xo.  388 35 

Digestion  experiment  Xo.  389 36 

Digestion  experiment  Xo.  390 37 

Digestion  experiment  Xo.  393 37 

Digestion  experiment  Xo.  394 38 

Digestion  experiment  Xo.  396 39 

Digestion  experiment  Xo.  398 39 

Digestion  experiment  Xo.  401 40 

Digestion  experiment  Xo.  403 41 

Digestion  experiment  Xo.  405 42 

Digestion  experiment  Xo.  406 42 

Discussion  of  digestion  experiments  with  sul  >ject  W.  S.  M 43 

Experiments  with  C.  P.  H 47 

Digestion  experiment  Xo.  391 47 

Digestion  experiment  Xo.  392 48 

Digestion  experiment  Xo.  395 49 

Digestion  experiment  Xo.  397 50 

Digestion  experiment  Xo.  399 51 

Digestion  experiment  Xo.  400 52 

Digestion  experiment  Xo.  402 53 

Digestion  experiment  Xo.  404 53 

Digestion  experiment  Xo.  407 54 

Digestion  experiment  Xo.  408 55 

Digestion  experiment  Xo.  409 56 

Digestion  experiment  Xo.  410 56 

Digestion  experiment  Xo.  411 57 

Digestion  experiment  Xo.  41 2 58 

5 


Digestion  experiments — Continued. 

Experiments  with  C.  P.  H. — Continued.  Page. 

Digestion  experiment  Xo.  413 59 

Digestion  experiment  Xo.  414 59 

Digestion  experiment  Xo.  415 60 

Discussion  of  digestion  experiments  with  subject  C.  P.  H 61 

Experiments  with  A.  V.  and  J.  E.  R  , 66 

Digestion  experiment  Xo.  416 66 

Digestion  experiment  Xo.  417 67 

Digestion  experiment  Xo.  418 68 

General  summary  of  digestion  experiments 69 

Income  and  outgo  of  nitrogen 70 

Amount  of  feces  on  a  fruitarian  diet 72 

Metabolic  nitrogen  in  the  feces 73 

Pecuniary  economy  of  fruits  and  nuts 76 

Summary 80 


INVESTIGATIONS  AMONG  FRUITARIANS  IN 
CALIFORNIA,  1901-2. 


INTRODUCTION. 

An  investigation  of  the  nutritive  value  of  fruits,  instituted  by  the 
Office  of  Experiment  Stations,  was  undertaken  at  the  University  of 
California  in  1900-1901,  and  dietaries  of  five  fruitarians— two  women 
and  three  children — were  studied.  At  the  same  time  with  one  of  the 
children — a  girl — a  digestion  experiment  was  made  in  which  fruit  and 
nuts  constituted  the  entire  diet.  A  study  of  the  income  and  outgo  of 
nitrogen  and  the  estimation  of  the  so-called  metabolic  nitrogen  in  the 
feces  were  included  in  the  digestion  experiment.  The  results,  which 
were  given  in  an  earlier  publication,0  showed  in  every  case  that  though 
the  diet  had  a  low  protein  and  energy  value,  the  subjects  were  appar- 
ently in  excellent  health  and  had  been  so  during  the  five  to  eight  years 
they  had  been  living  in  this  manner. 

In  continuing  the  investigations  on  the  nutritive  value  of  fruits  and 
nuts  it  was  deemed  advisable  to  extend  the  work  to  include,  in  addi- 
tion to  the  women  and  children  previously  studied,  subjects  whose 
lives  and  habits  differed  considerably  from  those  of  the  earlier  inves- 
tigation. Accordingly  four  men  were  selected,  two  being  past  the 
middle  age  and  two  young  men  university  students.  The  elderly  men 
had  been  more  or  less  strict  vegetarians  and  fruitarians  for  years. 
One  of  the  young  men  had  been  experimenting  with  the  fruitarian 
diet  for  several  years,  while  the  other  was  accustomed  to  the  ordinary 
mixed  diet. 

The  purposes  of  the  inquiry  were  in  brief:  (1)  To  make  dietaiy 
studies  and  digestion  experiments  in  which  the  diet  should  consist 
exclusively  or  largely  of  fruit  and  nuts;  (2)  to  obtain  information 
regarding  the  practicability  of  maintaining-  nitrogen  equilibrium  in 
the  body  with  an  exclusive  fruit  and  nut  diet,  and  (3)  to  collect  data 
on  the  digestibility  of  fruit  and  nuts. 

In  studying  these  problems  9  dietaiy  studies  have  been  made  in 
which,  with  2  exceptions,  the  food  consisted  chiefly  of  fruit  and  nuts, 
and  31  digestion  experiments  with  the  four  subjects  just  referred  to, 
in  13  of  which  fruit  and  nuts  constituted  the  main  and  in  IT  the  entire 
diet. 

The  income  and  outgo  of  nitrogen  was  determined  in  each  of  the 
digestion  experiments,  and  the  so-called  metabolic  nitrogen  in  the 
feces  was  also  studied. 


"  r.  s.  Dept.  Agr.,  Office  <»t'  Experiment  Stations  Bui.  107. 


COMPOSITION  OF  THE   FRUITS,  NUTS,  AND    OTHER    MATERIALS. 

Samples  of  fruits  and  nuts  and  of  some  cereal  preparations  were 
analyzed  in  connection  with  the  dietary  studies  and  digestion  experi- 
ments. The  methods  were  those  adopted  by  the  Association  of  Offi- 
cial Agricultural  Chemists/'  In  addition  to  the  usual  analyses,  the 
crude  liber  was  determined  in  all  samples  examined  as  being  of  special 
interest  in  a  fruitarian  diet.  The  results  obtained  for  this  constituent, 
however,  are  not  fully  satisfactory,  since  the  determinations  of  liber 
in  the  fresh  sample  of  fruit  and  in  the  same  sample  dried  in  the  usual 
manner  gave  disagreeing  results.  The  study  of  so-called  crude  fiber 
in  fruits  deserves  to  receive  further  attention.  The  heat  of  combus- 
tion of  the  feces  and  of  many  of  the  foods  was  determined  at  Wesle}7an 
University,  Middletown,  Conn.  The  analytical  results  obtained  in  the 
present  inquiry  are  summarized  in  Table  1. 

Detailed  descriptions  of  the  different  samples  of  fruits  and  nuts 
analyzed  are  hardty  necessaiy.  The  only  fruit  which  requires  special 
mention  is  No.  201,  scarlet  haw,  a  small  red  fruit,  from  the  tree  of 
same  name  {Crataegus  coccinea),  which  is  about  the  size  of  a  cherry 
and  has  a  comparatively  large  seed.     It  is  not  commonly  used  as  food. 

Nos.  243  and  244,  "Granose"  and  "Optasite,"  are  wheat  prepara- 
tions. No.  246,  "Gono,"  is  a  combination  of  cereals,  roasted  until 
quite  brown,  and  then  finely  ground.  It  is  eaten  dry  or  moistened 
with  water,  milk,  hone3T,  or  fruit  juice.  This  food  product  is  largely 
used  by  the  inhabitants  of  the  Canary  Islands.  Nos.  247,  "Fruit 
Nuts,"  248,  "Fruit  Nuts  Malted,"  and  249,  "Malt  Nuts,"  are  also 
cereal  preparations,  and  apparently  the  grain  used  has  been  malted 
during  the  process  of  manufacture. 


Table  1. 


■Composition  of  food  materials  used  in  dietary  studies  and  digestion 
experiments — composition  determined. 


6 
% 

o 

a 
£ 

6 

£ -J 

Sx 

^5. 

Carbohy- 
drates. 

< 

as, 

o  ^ 

Food  materials. 

rr-i    *H 

Is 

FRESH   FRUITS. 

Apples: 

Bellflower,  edible  portion 

Bellflower,  as  purchased 

Newtown  Pippin,  edible  por- 
tion   

209 
209a 

242 

242a 

227 

227a 

229 

229a 

230 

230a 

232 

232a 

Per  ct. 
"i6.3"* 

'vi.2," 
"i5."i" 

"ifj.T" 

14.5 

"ii.'o" 

PercL 

87.54 
73.28 

82.68 
72.51 
88.04 
74.74 
88.50 
73.99 

86.74 

74.16 
83.75 
72.03 

Per  ct. 

0.64 

.53 

.63 
.55 
.38 
.32 
.36 
.30 

.48 

.41 
.51 
.44 

Per  ct. 

0.65 

.54 

.15 
.13 
.42 
.36 
.14 
.12 

.16 

.14 
.10 

.08 

Per  ct. 
9.77 
8.18 

15.15 

13. 29 
10.02 

8.51 
10.14 

8.47 

11.55 

9.87 
14.59 
12.54 

Per  ct. 

1.11 

.93 

1.21 
1.06 
.87 
.74 
.61 
.51 

.77 

.66 
.73 
.63 

Per  ct. 

0.29 

.24 

.18 
.16 
.27 
.23 
.25 
.21 

.30 

.26 
.32 

.28 

Calories. 

0.249 

.208 

.320 

Newtown  Pippin,  as  purchased 

Winesap,  edible  portion 

Winesap,  as  purchased 

Pearmain,  edible  portion 

Pearmain,  as  purchased 

Rhode  Island  Greening,  edible 
portion 

.281 
.228 
.194 
.210 
.176 

.237 

Rhode    Island    Greening,    as 

.203 

Spitzenburg,  edible  portion 

Spitzenburg,  as  purchased 

,301 
.259 

Average,  edible  portion 

86.21 
73.  45 

.50 
.43 

.27 
.23 

11.87 
10.14 

.88 
.75 

.27 
.23 

.257 

Average,  as  purchased 

14.8 

.220 

aU.  S.  Dept.  Agr.,  Division  of  Chemistry  Bui.  46,  revised. 


Table  1. — Composition  of  food  materials  used  in  dietary  studies  and  dit 
experiments — composition  determined — Continued. 


Food  materials. 


FRESH    FRVITS- 

Bananas: 

Edible  portion 
As  purchased.. 


nitinued. 


Grapes: 

Muscat,  edible  portion  . . . 

Muscat,  as  purchased 

Tokay,  edible  portion 

Tokay,  as  purchased 

Verdal,  edible  portion 

Verdal,  as  purchased 

Cornichon,  edible  portion 
Cornichon,  as  purchased. . 

Average,  edible  portion 
Average,  as  purchased. . 


Oranges: 

Navel,  edible  portion. 
Navel,  as  purchased  . . 
Navel,  edible  portion. 
Navel,  as  purchased  . . 


Average,  edible  portion 
Average,  as  purchased . . 


Pears: 

Easterbury,  edible  portion  — 

Easterbury,  as  purchased 

Duchess,  edible  portion 

Duchess,  as  purchased  

Glout  Morceau,  edible  portion 
Glout  Morceau.  as  purchased . . 
Winter  Neliss,  edible  portion.. 
Winter  Neliss,  as  purchased. . . 

Guava,  edible  portion 

Guava,  as  purchased 


Average,  edible  portion. 
Average,  as  purchased  . . 


Japanese  persimmons: 

Large  Seedling,  edible  portion 
Large  Seedling,  as  purchased . 
Tane  Nashi,  edible  portion. . . 

Tane  Nashi,  as  purchased 

Yemon,  edible  portion 

Yemon,  as  purchased 


Average,  edible  portion. 
Average,  as  purchased  . . 


Olives: 

Mission,  edible  portion. 
Mission,  as  purchased.. 
Mission,  edible  portion. 
Mission,  as  purchased.. 


Average,  edible  portion. 
Average,  as  purchased  . . 


Scarlet  haws: 

Edible  portion 
As  purchased.. 

Watermelon: 

Edible  portion 
As  purchased . . 


DRIED   FRUITS. 


Raisins. 

Edible  portion 
As  purchased.. 

Prunes: 

Edible  portion 
As  purchased . . 


212 
212a 


202 

202a 

205 

205a 

211 

2lla 

207 

207a 


236 
236a 
237 
237a 

238 

23Su 


204 

204a 

224 

224a 

225 

225a 

226 

226a 

235 

235a 

51 
51a 


203 

203a 

215 

215a 

216 

216a 

52 


239 


240 
240a 


201 
201a 


200 
200a 


257 

267a 


Per  ct. 
"36."  92' 


14.1 


20.9 


22.  6 


23.1 


20.2 


25.  65 


21.8 


13.6 


20.1 


13.2 


Per  ct. 
77.15 
48.67 


84.83 
72. 87 
87. 12 
68.92 
85.06 
65.85 
86.78 
66.73 


85.95 
68.  59 


86.26 
61.59 
86.  72 
67.03 


Per  ct. 
1.60 
1.01 


.70 
.56 


1.45 

1.04 

1.07 

.83 


Carbohy- 
drates*. 


32  "& 


Pircf.  Perct. 

0.24  I  19.68 

.15      12.41 


13.38 
11.49 
11.36 

8.98 
12. 68 

9.81 
11.39 

8.76 


*£ 
O* 


0.52 


Pi  r  ct. 

0.81 

.51 


'  c 


.20 
.17 
.29 
.23 

.47 


,28 


Calories. 

0.424 

.267 


0.291 
.250 
.241 
.191 
.286 
.221 
.266 
.205 


12.20 
9.76  ] 


, 16  10.  84 

.11  7.74 

.20  10.84 

.15  8.38 


86.49 
64.31 


18  I  10.84 
13       8.06 


19.14 


82.93 

1.15 

.72 

64.86 

.89 

.56 

85.00 

.80 

.26 

73.45 

.69 

.22 

80.60 

.83 

..50 

64.40 

.66 

.40 

76.08 

1.02 

.28 

55.54 

.74 

.20 

80.00 

1.13 

.57 

69  43 

.98 

.50 

80.92 

.99 

.47 

65.  53 

.79 

.38 

13.30 
10.40 
12.  97 
11.21 
16.59 
13. 26 
19.17 
14.00 
16.60 
14.41 


15.73 
12.66 


22.  4 


18  8 


30.7 


16.8 
18.' 9' 


17.85 


20.0 


9.5 


2.56    29.14 

256a   11.9       25.67 


77.04 
59.77 
81.93 
66.  53 
81.66 
56.59 


80. 21 


70.33 
58.51 
63.68 
51.66 


67.00 
55. 08 


75.83 
60  65 


92. 17 
35.  03 


28.47 
25.77 


1  61 
1.25 
1.16 

.94 
1.32 

.92 


1.36 
1.04 


2.44 
2.03 
2.52 
2.04 


2.48 
2.04 


1.98 
1.58 


4.55 
4.12 


2.54 

2.  24 


11.13 

9.26 

23.  01 

18.66 


17.07 
13.96 


.65 
.52 


Hi 


.52 


19.39 
15.05 
12.  81 
10.40 
13.19 
9.14 


15  13 
11. 53 


8.81 
7.33 
2.  52 
2.04 


5.67 
4.69 


60  .69  I 

43  .49  I 

60  .57 

46  .  45 


.63 
.47 


1.48 

1.16 

.70 

.60 

1.10 

.88 

2.78 

2.03 

1.31 

1.14 


1.47 
1.16 


.43 
.34 


.93 
.72 
2.93 
2.38 
2.37 
1.64 


2.08 
1.58 


3.64 
3.03 
3.05 

2.47 


3.35 
2.75 


18.57 
14.85 


6.41 
2.44 


62.57 

56.63 


63.37 


2.13 
1.74 


.18 
.07 


.66 
.59 


1.65 
1.45 


.72 
.56 
.62 
.50 
.61 
.42 


.65 


3.  65 
3.04 
5.  22 
4.23 


4.43 
3.63 


.27 
.10 


3.14 
2.84 


2.  71 


.271 
.217 


.254 
.181 
.246 
.190 


.250 
.186 


.338 
.265 
.268 
.232 
.379 
.1503 
.444 
.324 
.370 
.321 


.320 
.289 


.429 
.333 
.346 
.281 
.376 
.261 


,384 
,292 


713 
,  593 


.876 


.897 
.735 


.374 


.148 
.0.56 


1.336 
1.209 


1.292 
1.140 


10 

Table  1. — Composition  of  food  materials  used  in  dietary  studies  and  digestion 
experiments — composition  determined — Continuf*}. 


Food  materials. 


CANNED   FRUITS. 

Peaches,  as  purchased 


Per  ct. 


j - 


NITS. 


Almonds: 

Edible  portion 

As  purchased 

Blanched,  as  purchased 

Brazil  nuts: 

Edible  portion 

As  purchased 

Shelled,  as  purchased 

Cocoanuts: 

Edible  portion 

As  purchaseda 

Pecans: 

Edible  portion 

As  purchased 

Shelled,  as  purchased 

Peanuts: 

Edible  portion 

As  purchased 

Pignolias    (pine    nuts),    as    pur- 
chased   

Walnuts: 

Edible  portion  ! 

As  purchased 

Nut  preparation: 

Nutandfig^bromose,"  as  pur- 
chased   

Cereals: 

Bread  (St.  Helena  Sanitarium, 
Cal.  i,  as  purchased 

Granose,  as  purchased 

Optasite,  as  purchased 

Rice,  as  purchased 

Gofio,  as:  purchased 

Fruit  note,  as  purchased 

Fruit  nuts  (malted  i.  as  pur- 
chased   

Malt  nuts,  as  purchased 


249    

249a    49.2 

250    


254 

254a   49.6 

210    


231  j 

231a    82.03 


234    

234a    50.8 
233    


®« 

:- 

1 

= 

^S 

► 

Per  ct. 

Perct. 

86.45 

0.55 

4.42 

17. 28 

2.25 

8.78 

4.00 

17.68 

5.28 

18.00 

2.69 

9.18 

4.  33 

19.78 

19.17 

5.25 

13.03 

3.57 

3.50 

12.17 

1.72 

5.99 

4.30 

15.  67 

Carbohy 
d  rates" 


Per  ct. 


54.30 
27.58 
.54.  75 

66.07 
33.70 
63. 31 


Per  ct. 
12.20 


18.64 
9.47 
19.19 

3.78 
1.93 
6.00 


It 

5-g 


255    

255a    32.5 


2.V2 


223 
223a 


4.88 
3.29 


13 


3.97 
1.57 


14.-- 


32.51 

243    9.56 

244     11.76 

245    11.90 

J4M     6.37 

247    11.18 


248 
259 


8.31 
4.74 


32.64 
22.  03 

33. 70 

24.58 
9.73 

16.54 

11.57 
10.94 
11. 12 
10.98 
12.  87 
13.48 

13.20 
4.46 

51.00 
34.66 

9.67 
6.  .57 

69.39 
34.14 

71.52 

9.14 
4.50 
3.79 

47.33 
31. 95 

10.61 
7.16 

47.00 

7.-17 

62.92 
24.92 

4.75 
1.88 

21.83 

42. 17 

.  62 

1.03 

.44 

.06 

2.82 

6.05 

•54.01 
74.39 
74.  5s 
76.  35 
70.43 
67.21 

:;.  42 

71.  75 
87  07 

Pt  r  ct. 

0.37 


2.58 
1.31 
1.68 

4.22 
2.15 
2.96 

13.77 


4.29 
2.11 
3.17 

1.98 
1.34 


2.  52 


.  52 

1.82 

.45 

.41 

5.10 

1.30 

2.00 
.42 


Perct. 

0.43 


J  > 
1.41 
2.70 

2.65 
1.35 
3.62 

1.14 

.78 

1.51 

.74 

1.55 

2.56 
1.73 

4.15 

1.91 
.76 


2.06 


.77 
2.26 
1.65 

.30 
2.41 

.78 

1.32 
3.06 


=  L 

C  - 

Hi 


Calories. 
0.247 


3. 129 
1 .  589 
3.147 

3.397 
1.732 
3.125 

2.712 
1.843 

3.437 
1.690 
3. 551 

3.040 
2. 052 


3.318 
1.314 


1 .  344 
1.  775 
1.748 
1.718 
1.883 
1.870 

1.837 
1.732 


"Shell  and  milk  included  in  rei 

A  number  of  the  foods  were  not  analyzed,  as  it  was  believed  their 
composition  could  be  assumed  with  sufficient  accuracy  from  anal\  ses 
previously  reported.  The  following-  table  includes  the  data  for  such 
foods : 

Table  2. — Composition  of  food  materials  used  in  dietary  studies — composition  assumed. 


Refer- 
ence 
No. 

Water. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Energy 

per 
gram.« 

Food  materials. 

Sugar,     (.      . 

ANIMAL    FO        - 

Beef: 

Medium  fat,  edible  portion 

Corned,  edible  portion 

1 
2 

B 

4 
5 

6 

Per  <-t. 
■  2. : 
53.6 
6-5.5 
62.6 
92.9 
40.3 

l'<  r  ct. 
18.  j 

15.  3 
19.8 
16.0 

4.4 

16.  1 

Per  ct. 
18.0 

26.2 
13.6 

20.4 

.4 
38.8 

Per  ct. 

Per  ct. 

Per  ct. 

1.0 
4.9 
1.1 
1.0 
1.2 
4.8 

Calories. 

2.436 

3.076 

Hamburg  -teak,  edible  portion. 

Beef  heart,  edible  portion 

Beef  soup 

Pork,  ham,  edible  portion 

2.095 

2. 5.58 

1.1 

.265 
4.277 

•i  Fuel  \alue.  not  heal  of  combustion. 


11 

Table  2. — Composition  of  food  materials  used  in  dietary  studies,  etc — Continued. 


Food  materials 


animal  foods — continued. 

Fish: 

Striped  bass,  edible  portion. 

Lobster,  edible  portion 

Milk 

Butter 

Cottage  cheese 

Eggs 


VEGETABLE   POODS. 

Cereals: 

Bread,  corn 

Bread,  white 

Cake,  cup 

Crackers,  Graham 

Gluten  flour 

Oatmeal,  boiled 

Pie,  pudding,  etc.: 

Apple  pie 

Custard  pie 

Tapioca  pudding 

Rice  custard 

Gelatin 

Vegetables: 

Artichoke 

Beans,  edible  portion 

Beans,  baked 

Cabbage,  edible  portion 

Canteloupe,  edible  portion  .. 

Cauliflower,  as  purchased 

Lettuce,  edible  portion 

Potatoes  

Tomatoes,  as  purchased 

Fresh  fruits:   Pomegranates,    edi 

ble  portion 

Dried  fruits: 

Apricots 

Figs,  edible  portion 

Dates,  edible  portion 

Dates,  as  purchased  6 

Berries: 

Loganberries 

Strawberries 

Raspberries,  red 

Preserves:  Apple  sauce 

Nuts: 

Filbert,  edible  portion 

Hickory  nuts,  edible  portion 

Peanut'butter 

Cocoanut  milk 

Sugar,  starch,  and  oil: 

Sugar  

Sago 

Honey 

Olive  oil 

Whiskyc 


Refer- 

ence 

Water. 

No. 

Perct. 

< 

77.7 

8 

79.  2 

9 

87.0 

10 

11.0 

11 

72.  0 

12 

73.2 

13 

38.9 

14 

32. 0 

15 

15.  6 

16 

5.4 

17 

12.65 

18 

M.:. 

19 

42.5 

20 

62.4 

Pro- 
tein. 


4.101 
3. 605 
3.351 
9.304 
4.030 


a  Fuel  value,  not  heat  of  combustion. 
J»6.5  per  cent  of  refuse  in  this  sample. 
<•  Proportion  of  alcohol  assumed  to  be  equivalent  to  51  per  cent  carbohydrates. 


12 


COMPOSITION   OF   FECES   AND   TJRINE   OBTAINED  IN   DIGESTION 

EXPERIMENTS. 

The  composition  of  the  water-free  feces  from  the  digestion  experi- 
ments reported  beyond  (pp.  35-68)  is  given  in  Table  3,  while  Table 
4  records  the  amount,  specific  gravity,  and  percentage  and  amount  of 
nitrogen  of  the  urine,  the  data  in  both  cases  being  arranged  accord- 
ing to  subjects. 

Table  3. — Composition  of  water-free  substance  of  feces. 


Lab- 

Whence  obtained. 

Weight 

of  feces 
per 

day. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 

ora- 
torv 
No. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

combus- 
tion per 
gram. 

15 

SUBJECT   AW  S.  M. 

Experiment  No.  388: 

First  day 

Grams. 
28.85 
15.00 
25.40 
58.50 

Per  ct. 
3.79 
4.05 
4.50 
3.49 

Per  ct. 
23.70 
25.31 
28. 15 
21.83 

Per  et. 
22.30 
22. 56 
17.72 
26.  74 

Per  ct. 
29.27 
26.22 
30.38 
28.99 

Per  ct. 
11.46 
12.67 
9.35 
10.59 

Per  ct. 
13.27 
13.24 
14.40 
11.85 

Calories. 
5  434 

16 

Second  day 

5.290 

17 

Third  day 

5.104 

18 

Fourth  da v 

5.515 

Average 

Experiment  No.  389: 

First  day 

18a 

31.94 

3.96 

24.75 

22.  33 

28.71 

11.02 

13.19 

5.336 

19 

57.40 
40.28 
20.82 
34.34 

3.88 
3.09 
2.89 
3.81 

24.23 
19.31 
18.08 
23.80 

29.91 
26.83 
45.  83 
36.78 

26.90 
34.89 
17.76 
18.55 

6.75 
5.52 
2.  54 
5.  32 

12.21 
13.42 
15.  79 
15.55 

5.690 

20 
21 

'2'2 

Second  dav 

Third  day 

5.  982 
6.076 
5.824 

22a 

38.21 

3.  42 

21.36 

34.84 

24.53 

5. 03 

14.24 

5. 893 

Experiment  No.  390: 

First  dav 

23 

31.81 
63.06 
30.  54 
43.10 

4.20 
3.57 
3.  55 
3.56 

26.22 
22.  34 
22. 18 
22.26 

28.21 
30.06 

29.  25 
36.07 

21.23 

23.  46 
27.83 
20.94 

11.07 
9.  56 

7.34 
7.57 

13.27 
11.58 
13.40 
13.16 

5.586 

21 

Second  dav 

5.516 

25 

Third  dav 

5.434 

26 

Fourth  dav 

5.839 

Average 

Experiment  No.  393: 

First  dav 

26a 

42.13 

3.72 

23.  25 

30.90 

23.  37 

8.89 

13.60 

5.594 

34 

88.50 
11.20 
34.  78 
15.  75 

4.43 
5.17 
4.72 
5.32 

27.69 
32. 29 
29.  50 
33. 26 

31.32 
37.87 
33.21 
33.53 

17.90 
12.  75 
15.50 

9.58 

8.58 

4.69 

10. 15 

11.10 

14.51 
12.  40 
11.64 
12.  53 

5.659 

35 

Second  dav 

6.041 

36 

Third  dav 

5.885 

37 

Fourth  dav 

5.902 

37a 

37.56 

4.91 

30. 69 

.33.  98 

13.  93 

8.63 

12.  77 

5. 872 

Experiment  No.  394: 

First  dav 

38 

60.30 
53. 50 
85.00 
34.09 

3.82 
3.02 
3.39 
3.29 

23.89 
18.90 
21.17 
20.  57 

26.39 
25. 17 
20.  98 
21.70 

21.  94 
39.  24 
45.09 
45.  45 

10.40 
5.29 
3.47 
3.  63 

14.38 
11.40 
9.29 
8.65 

5.478 

39 

Second  day 

5.828 

40 

Third  dav 

5.676 

41 

Fourth  dav 

5.722 

41a 

58.22 

3.38 

21.13 

23.  56 

38.68 

5.70 

10.93 

5.676 

Experiment  No.  396: 

First  dav 

46 

53.  30 
58.80 
24. 20 
48.18 

4.01 
3.78 
4.18 
3.98 

25. 07 
23.  til 
26. 14 
24. 87 

20.86 
23. 29 
28. 58 
29.06 

26. 15 
25.  27 
18.90 

17.34 

17.43 

18.86 
18.47 
21.81 

10.49 
8.94 
7.91 
6.92 

5.501 

47 

Second  dav 

5.610 

48 

Third  dav 

5. 913 

49 

Fourth  dav 

6.120 

Average 

49a 

46.12 

3.99 

24. 93 

25. 45 

21.92 

19.14 

8.56 

5.786 

Experiment  No.  398: 
First  dav 

54 

39.  59 
33.69 
49.79 
52.38 

3.49 
3.48 
2.93 
3.12 

21.84 
21.  75 
18.30 
19.48 

35.14 
32.15 
25.  67 
27.85 

17.40 
17.54 
21.58 
21.67 

16.39 
19.02 
26.47 
23.44 

9.23 
9.54 
7.98 
7.56 

6.027 

55 

Second  dav 

5.908 

56 

Third  dav 

5.657 

57 

Fourth  dav 

5.778 

Average 

57a 

43.86 

3.25 

20.34 

30.20 

19.55 

21.33 

8.58 

5.842 

Experiment  No.  401: 

First  dav 

66 

53. 80 
55.28 
41.17 
70.  98 

5.  27 
4.88 
5.48 
5.94 

32.  91 
30.53 
34.26 
37.10 

25.02 
23.36 
25.16 
21.52 

13.55 
18.61 
15. 39 
12.62 

12.88 
15.  72 
14.11 
17.02 

15.64 
11.78 
11.08 
11.74 

5.346 

67 

5.574 

68 

Third  dav 

5.810 

69 

Fourth  day 

5.630 

69a 

55.  31 

5.39 

33.70 

23.  77 

15. 04 

14.93 

12.56 

5.590 

13 


Table  3. 


-Composition  of  water-free  substance  of  feces — Continued. 


Lab- 

Whence obtained. 

Weight 

of  feces 
per 

day. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 

ora- 
tory 
No. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

combus- 
tion per 
gram. 

74 
75 

subject  W.  s.  H. — cont'd. 

Experiment  No.  403: 

First  day 

Qrams. 

69.  70 
68.70 
47.  55 
34.60 

Per  ct. 
5.27 
4.55 
5.29 
4.35 

Per  ct. 
32.93 
28.44 
33.04 
27. 16 

P<  r  ct. 

19.67 
38.70 
37.10 
32.  43 

Per  ct. 
21.  78 
18.64 
15.35 
23.93 

Per  ct. 

11.19 

4.88 

5.10 

5.  tif, 

Per  ct. 

14. 43 
9.34 
9.41 

10.82 

Calories. 
5.326 
6.344 

76 

Third  day 

6.314 

77 

Fourth  day 

5.990 

55.14 

4.87 

30.  39 

31.97 

19.93 

6.71 

11.00 

5. 994 

Experiment  No.  405: 

First  dav 

82 

47.07 
47.49 
30.00 
35.  20 

4.33 
4.58 
4.97 
4.39 

27.  04 
28.65 
31.04 
27.  47 

16.55 
23. 21 
21.  70 
34.10 

28.  4] 
25.36 
28.50 
21.04 

14.48 

11.  82 
7.26 
5.  27 

13.53 
10.96 
11.50 
12. 12 

5.  242 

83 

Second  dav 

5.  704 

84 

Third  day 

5. 310 

85 

Fourth  dav 

6.138 

85a 

39.94 

4.57 

28.  55 

23.  89 

25.83 

9.71 

]2.03 

5.598 

Experiment  No.  406: 

First  dav 

86 

20. 49 
65.00 
29.40 
50.50 

4.89 
5.11 
4.93 
5.33 

30.57 
31.94 
30.  84 
33.33 

21.49 
26.  74 
33.08 
30.90 

30.12 

#20.88 

20. 46 

18.09 

5.  60 

8.  21 
3.90 
4.68 

12. 22 
12.23 
11.  72 
13.00 

5.566 

87 

5.852 

88 

Third  dav 

6.080 

89 

5.970 

89a 

41.35 

5.06 

31.67 

28. 05 

2-2.39 

5.60 

12.  29 

5.867 

Average  of  averages. 
SUBJECT  C.  P.  H. 

Experiment  No.  391: 

44.52 

4.23 

26.43 

28.09 

23.08 

10.61 

11.80 

5.732 

27 

20. 30 
17.60 
19.50 

4.61 
4.14 
4.40 

28.81 
25.93 
27.50 

19.84 
12. 30 
8.93 

33. 07 
44.64 
49.50 

5.32 
4.25 
2.  31 

12.  96 
12. 89 
11.76 

5. 374 

28 

Second  dav 

5. 139 

29 

Third  dav 

4.938 

29a 

19.13 

4.38 

27.41 

13.69 

42.  40 

3.96 

12.  54 

5.150 

Experiment  No.  392: 
First  dav 

30 

54.00 

2.79 
30.00 
85.24 

4.72 
4.94 
4.42 
3.99 

29.49 
30.87 
27.  64 
24.94 

21.37 
16.14 
12.81 
30.27 

24.  52 
26.98 
35.84 
26.30 

7.32 

7.26 
5.38 
3.03 

17.  30 
18.75 
18.33 
15.  46 

5.063 

31 

4.663 

32 

Third  dav 

4.935 

33 

5. 829 

33a 

43.01 

4.52 

28.  23 

20.15 

28.41 

5.75 

17.46 

5.122 

Experiment  No.  395: 

First  dav 

42 

29.38 
38.49 
65.  78 
30.41 

3.98 
4.00 
3.66 
4.08 

24.87 
25.  02 
22. 85 
25.52 

23.09 
19.40 
29. 09 
25.86 

27.82 
29. 11 
28.59 
34.96 

9.45 
10.93 
6.68 
3.19 

14.77 
15.54 
12.  79 
10.47 

5.  510 

43 

5  437 

44 

45 

Third  day 

Fourth  day 

5.  751 
5.924 

45a 

41.02 

3.93 

24.  57 

24.36 

30. 12 

7.56 

13.39 

5.655 

Experiment  No.  397: 

50 

69.86 

79.51 

9.10 

56.98 

4.78 
5. 22 
5.92 
4.77 

29.88 
32. 65 
37. 02 
29.79 

21.32 
31.90 
41.49 
46.43 

25.01 

18.15 

9.27 

1.61 

8.27 
5.88 
2.59 
2.14 

15. 52 

11.  42 

9.63 

20. 03 

5.268 

51 

5.938 

52 

Third  day 

6. 528 

53 

Fourth  day 

6.613 

Average 

Experiment  No.  399: 

53a 

53.86 

5.17 

32. 33 

35.  29 

13.  51 

4.72 

14.15 

6.  087 

58 

38.99 
43. 52 
35. 48 
44.49 

4.69 
4.81 
4.49 
4.00 

29. 28 
30.04 
28.03 
25.02 

21.11 
30.97 
40.92 
48.93 

26.  96 
16. 13 
14.20 
8.72 

10.14 
12. 89 
5.47 
5.83 

12.  51 

9.97 

11.38 

11.50 

5  314 

59 

6  189 

60 

Third  dav  .. 

6  603 

61 

Fourth  dav 

6  897 

Average 

Experiment  No.  400: 

First  dav 

61a 

40.62 

4.50 

28.10 

35.  48 

16.50 

8.58 

11.34 

6. 252 

62 

37.79 
83.58 
26.20 
28.90 

5.49 
4.60 
5.16 
4.70 

34.33 

28.  74 
32.23 
29.35 

18.18 
23.  75 
22. 85 
26.  21 

23.07 
27.50 

27.73 
31.73 

7.70 
4.82 
4.91 
2.34 

16.72 
15.19 
12.  28 
10.37 

5.259 

63 

5  648 

64 
65 

Third  day 

Fourth  day 

5.880 
6  273 

Average 

65a 

44. 12 

4.99 

31.16 

22.75 

27. 51 

4.94 

13.64 

5  765 

14 


Table  3. — Composition  of  water-free  substance  of  feces — Continued. 


Lab- 

Whence obtained. 

Weight 

of  feces 

per 

day. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 

ora- 
tory 
No. 

Sugar. 

starch, 

etc. 

Crude 
fiber. 

combus- 
tion per 
gram. 

70 

subject  c.  p.  h. — cont'd. 

Experiment  No.  402: 

First  day 

Grams. 
36.99 
52. 98 
55.98 
59.40 

Per  ct. 
4.96 
4.48 
4.61 
3.99 

Per  ct. 
30.97 
27.99. 
28.78 
24.  92 

Per  ct. 
20. 27 
16.88 
35.57 
41.65 

Per  ct. 
27.01 
29. 10 
18.35 
18.32 

Per  ct. 
9.44 
11.35 
3.58 
2.44 

Per  ct. 
12.31 
14.68 
13. 72 
12.67 

Calories. 
5  804 

71 

Second  dav 

5  714 

72 

Third  dav 

6  046 

73 

Fourth  dav 

6  538 

Average 

73a 

51.34 

4.51 

28. 17 

28.59 

23.19 

6.70 

13.35 

6  025 

Experiment  No.  404: 
First  day 

78 

90.82 
30.79 
37.40 
23.30 

3.17 
2.80 
4.13 
4.20 

19.78 
17.52 
25.78 
26. 25 

15. 94 
17.33 
21.85 
15.48 

35. 95 
38. 20 
28.  79 
39.20 

12.50 
10.04 
6.16 
4.61 

15.83 
16.91 
17.42 
14.46 

5  383 

79 

Second  day 

5  425 

80 

Third  dav 

5  564 

81 

Fourth  dav 

5  748 

Average 

Experiment  No.  407: 

81a 

45.58 

3.58 

22. 33 

17.65 

35.54 

8.33 

16.16 

5.530 

90 

15.50 
36.70 
65.80 
55.80 

3.77 
3.60 
3.83 
4.45 

23.59 

22.48 
23.96 
27.78 

22.21 
22.  99 
25. 43 
23.48 

31.81 
28.75 
32. 12 
32.  79 

6.04 
10. 42 
4.19 
3.52 

16.35 
15.36 
14.30 
12. 43 

5  350 

91 

Second  day 

5  605 

92 
93 

Third  day * 

Fourth  day 

5.  598 
5.810 

Average 

Experiment  No.  408: 

First  day 

93a 

43.45 

3.91 

24.45 

23.  53 

31.37 

6.04 

14.61 

5. 591 

94 

38.00 

78.00 

45.  00 

103.50 

3.37 
:;.71 
4.37 
4.32 

21.04 
23.39 
27.30 
27.  02 

16.18 
19.97 
16.52 
18.37 

37.  92 
29.  57 
33.  70 
30.00 

7.24 
L2.62 

10. 82 
9.30 

17.  62 
14.  55 
11.66 
15.31 

4.975 

95 

Second  dav 

5. 354 

96 

Third  dav 

5.410 

97 

Fourth  dav 

5. 062 

97a 

66. 13 

3.95 

24.69 

17.76 

32.  79 

9.97 

14.79 

5.200 

Experiment  No.  409: 

First  dav 

98 

28.  60 

29.  50 
32. 30 
72.80 

4.09 
4.15 

ta 

25.  53 
25. 96 

28.  51 

29.  71 

16. 23 
19.19 
28.40 
30. 53 

30.  62 
32.16 
26.90 
22.  21 

11.04 
8.99 
3.93 

1.57 

16.58 
13.70 
12.  26 
12.  98 

4.829 

99 

Second  dav 

5.  309 

100 

Third  dav 

5.780 

101 

Fourth  dav 

5.744 

Average 

Experiment  No.  410: 

First  dav 

101a 

40.80 

4.39 

27.  43 

23. 59 

27. 97 

7.13 

13.88 

5.415 

102 

56.50 

50.80 
55.88 
66.70 

3.99 
3.92 
4.15 
4.26 

24.  93 
24.47 
25. 92 
26.  59 

25.  22 

17.04 
13.68 
13.96 

24.56 
34.08 
34.85 
33.65 

10.90 
10.37 
11.89 
10.44 

14.39 
14.04 
13.66 
15.36 

5. 400 

103 

5.144 

104 

Third  dav 

4. 962 

105 

Fourth  dav 

4.822 

105a 

57.47 

4.08 

25.  48 

17.47 

31.79 

10.90 

14.36 

5. 082 

Experiment  No.  411: 

First  dav 

106 

30.53 
52.  48 
34.40 

4.26 
4.40 
3.82 

26.61 
27.48 
23.90 

19.55 
42.  87 
37.90 

35. 22 
13.83 
22. 61 

5. 56 
5.13 
6.00 

13.06 
10.69 
9.59 

5.134 

107 

Second  dav 

6.444 

108 

Third  day 

6.224 

Average 

108a 

39.14 

4.16 

26.00 

33.44 

23.89 

5.  56 

11.11 

5.934 

Experiment  No.  412: 

First  dav 

109 

29. 10 
118.  00 
54.00 
83.66 

3.67 
3.16 
2.80 
2.97 

22.96 
19.  72 
17.50 
18.55 

35.  80 
17.91 
24.62 
31.80 

21.95 
44. 25 
40.83 
33.32 

6.49 
7.  52 
7.76 
6.58 

12.80 
10.60 
9.29 
9.75 

6.  272 

110 

Second  dav 

5.  736 

111 

Third  dav 

6.098 

112 

6.132 

Average 

Experiment  No.  413: 

First  dav 

112a 

71.19 

3.15 

19.68 

27. 53 

35. 09 

7.09 

10.61 

6.060 

113 

36.00 

129. 30 

48.00 

69.20 

3.68 
2.71 
2.69 
2.98 

23.02 
16.96 
16.84 
18.60 

28.  05 
26.  73 
24.73 
24. 05 

26.  07 
38.58 
43.  24 
39. 92 

6.92 
7.92 
6.33 

6.88 

15.94 
9.81 
8.86 

10.55 

5.861 

114 

Second  day 

6.324 

115 

Third  dav 

6.365 

116 

5.962 

Average 

116a 

70.62 

3.01 

18.86 

25.  89 

36.95 

7.01 

11.29 

6.128 

Experiment  No.  414: 

First  dav 



117 

60.00 
45.80 
96.48 
81.06 

3.43 
3.37 
3.03 
3.01 

21.41 
21.09 
18.93 
18.82 

33.84 
21.44 
24. 89 
26.00 

24.12 
37.88 
39.91 
33.36 

8.22 
8.04 
7.07 
11.04 

12. 41 
11.55 
9.20 
10.78 

5.987 

118 

Second  dav 

5.641 

119 

Third  dav 

6.049 

120 

Fourth  dav 

5.834 

Average 

120a 

70.84 

3.21 

20.  06 

26. 54 

33.  82 

8.59 

10.99 

5.878 

15 


Table  3. — Composition  of  water-free  substance  of  feces — Continued. 


Lab- 

Whence  obtained. 

Weight 

of  feces 

per 

day. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 

ora- 
tory 
No. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

combus- 
tion per 
gram. 

121 

subject  c.  p.  h. — cont'd. 
Experiment  No.  415: « 

drams. 

31.80 
105. 50 

I'<  r  ct. 
4.36 
4.86 

Per  ct. 
27.  22 
30.39 

Per  ct. 
9.30 

7.22 

Per  ct. 
39.48 
38.02 

Per  ct. 
11.45 
14.62 

Per  ct. 
12.55 
9.75 

Calories. 
4.932 

122 

Third  day 

4.885 

122a 

45.  77 

4.61 

28.81 

8.26 

38. 75 

13.04 

11.15 

4.908 

Average  of  averages, 
omitting     experi- 
ment No.  415 

SUBJECT  A.  v. 

Experiment  No.  416: 

49.89 

4.09 

25. 56 

24. 61 

29.43 

7.05 

13. 35 

5. 680 

123 

81.14 

72.36 

117. 70 

115.  30 

4.03 
3.83 
3.53 
4.09 

25. 18 
23.91 
22.  09 
25.53 

26.12 
21.32 
23.64 
23.42 

28.49 
33.30 
35.60 
33.54 

5.45 

.      6.67 

6.12 

4.46 

14.76 
14.80 
12.55 
13.05 

6.054 

124 

5. 735 

125 

Third  dav 

5.493 

126 

5. 849 

126a 

96.63 

3.87 

24.18 

23.63 

32.73 

5.67 

13.79 

5.783 

SUBJECT  J.  E.  R. 

Experiment  No.  417: 

First  day 

127 

128 

71.67 
62. 28 
55.22 
39.50 

3.85 
3.67 
3.98 
4.09 

24.08 
22.  92 
24.86 
25.  55 

37.90 
38.30 
31.88 
27. 49 

24.75 
25.04 
29.63 
32.59 

3.04 
4.07 
3.80 
3.84 

10.23 
9.67 
9.83 

10. 53 

6.442 
6.382 

129 

Third  dav 

6.210 

130 

Fourth  day 

Average 

Experiment  No.  418: 

First  dav 

6.144 

130a 

57.17 

3.90 

24.35 

33.89 

28.00 

3.69 

10. 07 

6.295 

131 

41.41 

72.38 
51.50 
66.84 

4.04 
3.64 
3.57 

3.83 

25.27 
22.73 
22.34 
23.95 

27.76 
39.86 
45.  73 
32.97 

31.60 
22.  94 
15.54 
27.17 

4.43 
3.09 
4.26 
4.50 

10.94 
11.38 
12.13 
11.41 

6.198 

132 

Second  dav 

6.474 

133 

•  Third  day 

6.506 

134 

6  266 

134a 

58.03 

3.77 

23.57 

36.58 

24.31 

4.07 

11.47 

6  361 

Average  of  experi- 
ments    Nos.    417 
and  418 

57.  60 

48.30 
49.86 

3.84 

4.14 
4.13 

23.96 

25.88 
25.83 

35.  23 

26.05 
25.97 

26.16 

27.19 
27.37 

3.88 

8.34 
8.26 

10.77 

12. 54 

12.58 

6.328 

Average  of  30   ex- 
periments,  omit- 
ting No.  416 

Average  of  31  ex- 
periments   

5.716 

5.  718 

«  Three-day  experiment;  no  feces  passed  on  second  day. 

Table  4  summarizes  the  analytical  data  for  the  urine,  the  results 
having  been  determined  in  connection  with  the  studies  of  the  balance 
of  income  and  outgo  of  nitrogen  reported  beyond  pp.  35-68. 

Table  4. — Amount,  specific  gravity,  and  nitrogen  of  urine. 


Labora 
tory 
No. 


Whence  obtained. 


subject  w.  s.  M 

Experiment  No.  388: 

First  day 

Second  day 

Third  day 

Fourth  day 

Average  per  day 


Total 
amount. 


Grams. 
1,314 
1,512 
1,554 
1,312 


1,423 


Specific 
gravity. 


1.011 
1.008 
1.009 
1.009 


Nitrogen. 


Per  cent. 

0.470 

.331 

.281 

.239 


1.009 


Grams. 
6.18 
5.00 
4.37 
3.14 


4.67 


16 


Table  4. — Amount,  specific  gravity,  and  nitrogen  of  urine — Continued. 


Labora- 
tory 
No. 

Whence  obtained. 

Total 
amount. 

Specific 

gravity. 

Nitrogen. 

20 

subject  w.  s.  m. — continued. 

Experiment  No.  389: 

First  day 

Grams. 

1,326 

1,264 

930 

709 

1.012 
1.0115 
1.011 
1.0135 

Per  cent. 

0.426 

.421 

.449 

.511 

Grams. 
5  62 

21 

Second  dav 

5  35 

22 

Third  dav 

4  18 

23 

Fourth  dav 

3  62 

Average  per  dav 

1,057 

1. 012 

.444 

4  69 

Experiment  No.  390: 

First  dav 

25 

1,267 
1,269 
1,219 
1,240 

1.0135 
1.015 
1.016 
1.012 

.403 
.471 
.474 
.404 

5  11 

27 

Second  dav 

5  98 

29 

Third  dav 

5  78 

31 

Fourth  dav 

5  01 

Average  per  dav 

1,249 

1.  0141 

.438 

5.47 

Experiment  No.  393: 

First  dav 

36 

1,832 
1,217 

857 
816 

1.012 
1.014 
1.020 
1. 020 

.343 
.464 
.593 
.653 

6  28 

37 

Second  dav 

5. 66 

38 

Third  day 

5  08 

39 

Fourth  dav 

5  33 

Average  per  dav 

1,180 

.474 

5.59 

Experiment  No.  394: 

First  dav 

40 

1,215 
1,138 
1,018 
1,167 

1.013 

1.016 
1.018 
1. 015 

.453 
.645 

.822 
.717 

5.50 

41 

Second  dav 

7.34 

42 

Third  dav 

8.37 

43 

Fourth  dav 

8.37 

Average  per  dav 

1, 135 

.652 

7.40 

Experiment  No.  396: 

First  dav 

52 

1,680 
1,269 
1, 215 
1,266 

1.012 
1.015 
1.013 
1.013 

.380 
.386 
.442 

.387 

6.38 

53 

Second  dav 

4.90 

54 

Third  dav 

5.30 

55 

4.97 

Average  per  dav 

1,358 

.397 

5.39 

Experiment  No.  398: 

First  dav 

56 

1,963 
2,028 
1,622 
1,179 

1.012 
1.014 
1.014 
1.0165 

.354 
.318 
.326 
.397 

6.95 

57 

Second  dav 

6.45 

58 

Third  dav 

5.29 

59 

Fourth  dav 

4.68 

Average  per  dav 

1,698 

.344 

5.84 

Experiment  No.  401: 

First  day 

64 

1,518 
1,357 
1,500 
1,270 

1.012 
1.013 
1.014 
1.016 

.382 
.393 
.409 
.  525 

5.80 

65 

5.33 

66 

Third  dav 

6.14 

67 

Fourth  dav 

6.67 

Average  per  dav 

1,411 

.425 

5.99 

Experiment  No.  403: 

First  day 

76 

1,825 
1,424 
1,319 
1,325 

1.014 
1.017 
1.015 
1.019 

.376 
.556 
.508 
.616 

6.86 

77 

Second  day 

7.92 

78 

Third  dav 

6.70 

79 

Fourth  dav 

8.16 

1,473 

..503 

7.41 

Experiment  No.  405: 

84 

1.618 

1,558 
1,315 
1,257 

1.012 
1.012 
1.012 
1.014 

.332 
.473 
.371 
.481 

5.04 

85 

7.37 

86 

Third  day 

4.88 

87 

Fourth  day 

6.04 

1,412 

.414 

5.83 

Experiment  No.  406: 

88 

1,619 

1,276 

884 

1,276 

1.012 
1.013 
1. 0165 
1.013 

.332 
.404 
.589 
.536 

5.37 

89 

5.15 

90 

Third  dav 

5.21 

91 

6.84 

1,264 
1,333 

.446 
.436 

5.64 

5.81 

17 


Table  4. — Amount,  specific  gravity,  and  nitrogen  qfurint — Continued. 


La bora 

torv 
No*. 


Whence  obtained. 


Experiment  No. 
First  day  . . . 
Second  day. 
Third  dav  . . 


.subject  c.  P.  H. 


391: 


Average  per  day 

Experiment  No.  392: 

First  day 

Second  dav 

Third  day 

Fourth  day 


Average  per  day. 

Experiment  No.  395: 

First  day 

Second  dav 

Third  day* 

Fourth  day 


Average  per  day 


Experiment  No.  397: 
4^  First  day 

49  Second  dav 

50  Third  day. 

51  Fourth  day 


Average  per  day. 

Experiment  No.  399: 

First  day 

Second  dav 

Third  day* 

Fourth  day 


Average  per  day 
Experiment  No.  400: 


First  day 
Second  dav. 
Third  day*.. 
Fourth  dav. 


Average  per  day. 

Experiment  No.  402: 

72  First  day 

73  Second  dav 

74  Third  day* 

75  Fourth  day 


81 
82 


Average  per  da\ 

Experiment  No.  404: 

First  day 

Second  dav 

Third  day" 

Fourth  dav 


Average  per  day 

T.-vpt-riment  No.  407: 

92  Fir>t  day 

93  Second  dav 

94  Third  day 

96  Fourth  dav 


99 


Average  per  day 

Experiment  No.  408. 

Fir-t  day 

Second  dav 

Third  day 

Fourth  dav 


Average  per  day 


1453— No.  132— Oa 


Total       Specific 
amount,     gravity. 


Nitrogen. 


Grams. 

717 

1.177 

_- 

807 


1.024 
1.024 
1.016 


Per  ••<  at.     Grams. 

0.640  4.59 

.413  4.86 


1.021 


1,238 

820 
625 

1,067 


1.015 
1.  0245 
1.025 
1.016 


'■_■ 


1,006 


1,317 

915 
1.717 


1.013 
1.017 
1.010 


1,198 
654 

644 
854 


1.015 
1.0215 
1.023 
1.017 


838 


1.  052 
1.016 
1,118 

1.067 


1.012 
1.016 
1.016 
1.016 


1.063 


1.157 
1.437 
1,036 


1.015 

1.012 
1.016 


1,238 
1,020 
1,219 
1,299 


1.015 
1.020 
1.016 
1.015 


1.194 


947 
715 
819 
728 


1.018 
1.022 
1.024 
1.025 


188 


.441 
.609 
.902 

.  435 


.644 


450 


321 
512 
405 


.  469 

.  659 
.573 


it  to 


.  332 
.496 
.  529 
.518 


469 


.376 
.480 


72g 

.703 
,  565 
.  458 


607 


.831 
.932 
1.044 

1.147 


2.58 


5.46 
4.99 
5.64 
4.64 


937 

.  553 

5.18 

766 

1.021 

.675 

5.17 

634 

1.022 

.712 

4.51 

776 

1.021 

.543 

4.21 

614 

1.023 

.665 

4.08 

4.49 


1,656  1 

1.010 

.389  1 

6.44 

642 

1.019 

.561 

3.60 

863 

1.015 

.497  : 

4.29 

863 

1.015 

.441 

3.  81 

4. 23 
4.69 
6.95 


1,176 

1.014 

4.58 

1,281  . 

.399  | 

5.11 

5.  62 
4.55 
4.24 
4.89 


4.^2 


3.49 
5.04 
5.91 


4.' 


5.40 
4.97 


1.177 

1.015 

.513 

6.04 

1.202  . 

.464 

9.01 

7.17 
6.89 
5. 95 


25 


7   -7 
8.35 


L86 


18 


Table  4. — Amount,  specific  gravity,  and  nitrogen  of  urine — Continued. 


Labora- 
tory 
No. 

Whence  obtained. 

Total 
amount. 

Specific 
gravity. 

Nitrogen. 

100 

subject  c.  P.  h.— continued. 
Experiment  No.  409: 

Grams. 

1,797 
1,472 
1, 217 
1,520 

1.015 
1.015 
1.014 
1.013 

J'i  r  c<  at. 

0.441 

.441 

.398 

.343 

<;r<inis. 
7.92 

101 

6.49 

102 

Third  day 

4.84 

103 

Fourth  dav 

5.  21 

1,502 

.407 

6.11 

Experiment  No.  410: 

First  day 

104 

1,0,50 
1.480 
1,122 
1,720 

1.020 
1.014 
1.020 
1. 012 

.824 

.  497 

.  697 
.454 

8.65 

105 

7.35 

106 

Third  day 

7.82 

107 

Fourth  dav 

7.81 

1,343 

.589 

7.91 

Experiment  No.  411: 

First  day 

108 

554 

1, 159 

472 

1.020 
1.017 
1.027 

.977 
.  512 
.641 

5.41 

109 

5. 93 

110 

Third  day 

3.03 

728 

.  658 

4.79 

Experiment  No.  412: 

First  day 

111 

936 

938 

755 

1,036 

1.018 
1.020 
1.  021 
1.016 

.  550 
.500 
.  (50 

.570 

5.15 

112 

4.69 

113 

Third  dav 

3.40 

114 

Fourth  day. 

Average  per  dav 

5.91 

916 

.523 

4.79 

Experiment  No.  413: 

First  day 

115 

898 

757 

1,443 

1,058 

1.020 
1.023 
1.016 

1.017 

.936 

.638 
.369 
.512 

8.40 

116 

4.83 

117 

Third  dav 

5.  ?,2 

118 

5.42 

Average  per  day 

Experiment  No.  414: 

1,039 

.  577 

5.99 

119 

750 

554 

877 

1,250 

1.014 
1 .  026 

1.0:0 

1.016 

.596 
.988 
.623 
.573 

4.47 

120 

Second  day 

5.47 

121 

Third  day 

5.46 

122 

Fourth  dav 

7.16 

Average  per  day 

Experiment  No.  415: 

First  day 

Second  dav 

858 

.657 

5.  64 

123 
124 

1,680 
712 

480 

1.012 

1.017 
1.021 

.432 
.760 
.  957 

7.26 
5.41 

126 

Third  dav 

4.59 

Average  per  day 

-Average  of  averages  omitting  experiment  No. 
415 ... 

957 
1,014 

.  601 

.549 

5.75 

SUBJECT    A.  V. 

Experiment  No.  416: 

First  dav 

126 

1,949 
1,734 
1,424 
1,084 

1.015 
1.014 
1.017 
1.023 

.690 
.  552 
.716 
.876 

13.45 

127 

9.57 

128 

Third  day 

10.20 

129 

9.49 

1,548 



.690 

10.68 

SUBJECT  3     E,  K. 

Experiment  No.  417: 

First  dav 

130 

557 
776 
412 
480 

1.031 
1.  021 
1.030 
1. 032 

1.304 

.922 

1.338 

1.585 

7.26 

131 

Second  dav 

7.16 

132 

5.51 

133 

7.61 

556 

1.240 

6.89 

Experiment  No.  418: 

First  day 

134 

436 
374 
437 
410 

1.039 
1  038 
1.041 
1.026 

1994 
1.978 
1.794 
1.277 

8.69 

135 

Second  day 

7.40 

136 

Third  dav 

7.84 

137 

Fourth  dav 

5.23 

Average  per  day 

Average  of  averages  of  experiments  Nos.  417 
and  418 

414 
485 



1.760 

1.  462 

7.29 
7.09 

19 


THE  DIETARY  STUDIES. 

The  subjects  of  the  dietaries  here  reported  include  seven  different 
persons — two  elderly  men,  two  young  men  university  students,  a 
woman,  and  two  children.  With  the  exception  of  the  students  all 
were  accustomed  to  the  diet,  having  been  vegetarians  for  years  and 
having  limited  their  diet  quite  largely  to  fruit  and  nuts.  One  of  the 
students,  though  accustomed  to  the  ordinary  diet,  had  been  experi- 
menting with  vegetarian  and  fruitarian  diet  for  some  time.  Three  of 
the  subjects,  i.  e.,  the  two  students  and  one  of  the  elderly  men,  ate 
three  meals  a  da}^  at  the  usual  hours.  The  others  ate  but  twice,  their 
first  meal  being  taken  between  10  and  11  a.  m.  and  the  second  between 
5  and  6  p.  m.  The  diet  included  a  large  assortment  of  fresh  fruits 
with  considerable  quantities  of  dried  fruit  and  nuts.  Honey  and  olive 
oil  were  also  eaten,  and  cereals  were  used  to  a  small  extent  in  some  of 
the  dietaries,  and  in  four  cases  (dietaries  Nos.  355,  357,  360,  and  361) 
some  animal  foods  were  consumed,  which  were  limited,  however,  to 
a  little  milk  and  eggs  in  dietaiy  No.  357,  and  to  a  small  quantity  of 
cottage  cheese  in  dietary  No.  355. 

DIETARY  STUDY  OF  A  FRUITARIAN   (NO.  355). 

The  stud}T  began  October  21,  1901,  and  continued  for  twenty  da}^£. 
The  subject  was  a  man  63  years  old,  weighing  12-1  pounds.  The  num- 
ber of  meals  eaten  was  sixty,  or  three  per  day. 

The  subject  had  lived  upon  the  fruitarian  diet  for  upward  of  twenty 
years,  and,  while  he  had  at  times  used  cooked  vegetables  and  cereals, 
he  believed  that  a  diet  of  ripe  and  sweet  fruits  with  nuts  agreed  with 
him  best.  During  the  experimental  period  the  subject  walked  from 
4  to  8  miles  a  da}T,  besides  working  a  little  at  gardening. 

The  results  of  this  study  are  given  in  Table  9.  The  figures  in 
parentheses  after  each  food  material  in  this  and  the  succeeding  tables 
of  dietary  studies  refer  to  corresponding  figures  in  the  first  column  in 
Tables  1  and  2,  thus  indicating  the  values  used  in  calculating  the 
amounts  of  nutrients  of  the  food. 


20 


Table  5. —  Weights  and  cost  of  food  and  nutrients  consumed  in  dietary  study  No.  355. 


Cost  and  composition  of  food  per  person  per  day. 

Kinds,  amounts,  and  cost  of  different  food 
materials. 

Cost. 

Pro- 
tein. 

Fat. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

Fuel 
value. 

ANIMAL  FOOD. 

Cottage  cheese,  279  grams,  12  cents  (11) 

Cents. 

1 

Grams. 
2.92 

.06 
.30 

15. 23 

2.81 

19.  02 

Grams. 
0.14 

""."lY 

5.79 

.46 

10. 35 

36.86 

Gra7ns. 
0.60 

5.37 
1.10 

225. 14 
40.91 

Grams. 
"6."  20* 

18.23 
5.56 

Calories. 

16 

VEGETABLE   FOOD. 

Honey,  133  grams,  7  cents  (48) 

21 

Vegetables:  Tomatoes,  666  grams,  4  cents  (32) 

7 

Fruits,    fresh:    Apples,    Newtown    Pippin,    6,682 
grams,  22  cents   (242a);  bananas,  118  grams,  2 
cents  (212a);  cantaloupe,  3,714  grams,  29  cents 
(228);    grapes,  Verdal,  7,825    grams,  69    cents 
(211a);  grapes,  Cornichon,  7,735  grams,  68  cents 
(207a);  grapes,  Tokay,  2,475    grams,  22    cents 
(205a);  grapes,    Muscat,   3,374  grams,  30   cents 
(202a);  scarlet  haws,  2,471  grams  (201a);  pears, 
2,802  grams,  19  cents  (51a);  pomegranates,  62 
grams,  1  cent  (33);  persimmons,  2,098  grams,  46 
cents   (52a\;  oranges,  57  grams,  1  cent  (238a); 
strawberries,  808  grams,  12    cents   (39);  water- 
melon, 3,955  grams,  13  cents  (200) 

17 
1 
1 

3 

976 

Fruits,  dried:  Figs,  1,309  grams,  20  cents  (35) 

Olive  oil,  207  grams,  23  cents  (49) 

180 
91 

Nuts:  Almonds,  496  grams,  16  cents  (249);  peanut 
butter,  1,006  grams,  44  cents  (44) 

13.22 

.64 

422 

Total  vegetable  food 

22 

37.42 

53.  59 

285.  74 

24.  63 

1,697 

Total  food 

23 

40.34 

53.73 

286. 34 

24.63 

1,713 

The  commonly  accepted  dietary  standard  for  a  man  at  sedentary 
work  calls  for  92  grams  of  protein  and  2,700  calories.  From  the  table 
it  appears  that  the  protein  in  this  dietary  was  less  than  one-half  and 
the  energy  about  two-thirds,  respectively,  of  these  amounts.  It  is 
true  that  the  subject's  weight  was  small;  but  even  if  the  data  are  cal- 
culated to  the  basis  of  a  man  weighing  150  pounds  the  results  will 
still  be  far  below  the  standard. 

It  is  interesting  in  this  connection  to  compare  this  dietary  with  those 
followed  by  the  same  subject  in  11  four-day  digestion  experiments, 
in  which  the  diet  was  made  up  of  several  fruits  and  nuts  alone  or  in 
combination.  (Reported  on  pp.  35-43  and  summarized  in  Table  27.) 
In  the  dietary  studies  the  subject  ate  at  the  dictates  of  his  appetite,  but 
in  the  digestion  experiments  the  kind  and  amount  of  food  eaten  was 
determined  upon  beforehand  in  every  case.  In  one  experiment  the 
diet  consisted  of  grapes  only,  and  furnished  13.75  grams  protein  and 
1,096  calories  per  day.  Such  a  diet  soon  becomes  unpalatable,  no 
matter  how  appetizing  the  food  may  be  under  ordinary  circumstances. 
It  must  also  be  remembered  that  though  the  bulk  consumed  was 
large,  the  amount  of  nutriment  supplied  was  very  small,  owing  to  the 
high  percentage  of  water  in  the  grapes,  and  the  food  is  therefore  not 
strictly  comparable  with  a  more  varied  diet.  In  all  the  other  diges- 
tion experiments  the  diet  was  made  up  of  fruits  and  nuts  and  furnished 
more  protein  and  energy  than  the  food  eaten  during  the  dietary  study, 
the  average  of  all  the  tests,  including  that  with  the  grape  diet,  being 


21 

58.7  grams  protein  and  3,075  calories  per  (Lay.  In  other  words,  the 
diet  of  the  digestion  experiment  when  the  food  was  limited  in  kind 
was  more  generous  than  that  of  the  dietaiy  study  when  the  food  was 
selected  at  will.  That  the  subject  was  benefited  by  the  more  abundant 
diet  is  indicated  by  the  gain  in  weight  of  several  pounds  which  he 
made  during  the  time  covered  by  the  digestion  experiments. 

DIETARY  STUDY  OF  A  VEGETARIAN  (NO.  356.) 

The  study  commenced  November  8,  1901,  and  ended  December  1, 
lasting  twenty-four  days.  The  total  number  of  meals  taken  was  forty- 
eight,  or  two  per  day.  The  subject  was  a  man  61  years  old,  height  5 
feet  7  inches,  weighing  136  pounds. 

He  stated  that  he  had  been  a  strict  vegetarian  for  eleven  years  and 
that  previous  to  that  time  it  had  been  his  custom  to  eat  but  little  meat. 
He  also  said  that  he  had  led  an  active  life,  Avorking  hard  with  brain 
and  muscle. 

In  Table  6  are  given  the  results  of  this  study. 

Table  6. —  Weights  and  cost  of  food  and  nutrients  con  sumed-  in  dietary  study  No  356. 


Cost  and  composition  of  food  per  person  per  day. 

Kinds,  amounts,  and  cost  of  different  food 
materials. 

Cost. 

Pro- 
tein. 

Fat. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

Fuel 
value. 

VEGETABLE  FOOD. 

Cereals:  Granose,  2,155  grams,  48  cents  (243);  glu- 
ten flour,  454  grams,  15  cents  (17);  rice,  flaked, 
1,673  grams,  26  cents  (245) 

Cents. 

3.71 

4.54 

.46 

4.00 
1.42 

4.50 

Grams. 

21. 27 
.69 

3.28 

3.36 
1.70 

23.19 

Grams. 

1.47 
"  "i.79 

2.06 
.29 

71.28 

Grams. 

131.90 

66.81 
9.70 

48.  60 
34. 32 

10.  51 

Grams. 
•2.11 

3.08 
1.01 

3.78 

Calories. 
645 

Honey,  1 .985  grams,  109  cents  (48) 

259 

Vegetables:  Baked  beans,  1,021  grams,  11  cents  (26) 

Fruits,  fresh:  Apples,  Bellflower,  5,585  grams,  18 
cents    (209a);    bananas.   2,722    grams,   42  cents 
(212a);    grapes,  Verdal,  3,317  grams,  29  cents 
(211a) :  raspberries,  397  grams,  6  cents  (40) 

Fruits,  dried:  Dates,  425  grams,  9  cents  (37);  figs, 
28  grams,  1  cent   (35);   prunes,  794  grams,  18 
cents  (256a);  raisins,  255  grams,  6  cents  (257a)  .. 

Nuts:  Almonds,  907  grams,  30  cents  (249) ;  Brazil 
nuts,  1,361  grams,  45  cents  (254);  pine  nuts,  198 
grams,  3   cents    (252);    walnuts,  907    grains,   30 
cents  (223a ) 

64 

214 
135 

726 

18.63 

53. 49 

76.89 

301.84 

9.98 

2, 043 

The  table  shows  that  this  dietary  contains  about  one-third  more  pro- 
tein and  nearly  12  per  cent  more  energ}r  than  were  noted  for  the  pre- 
vious one.  The  corresponding  figures  for  a  man  weighing  150  pounds 
would  be  59  grams  protein  and  2,111  calories. 

The  food  eaten  during  this  test,  there  is  every  reason  to  believe,  rep- 
resents very  well  the  normal  diet  of  this  subject,  who  throughout  the 
whole  experimental  period  (October,  1901,  to  April,  1902)  remained 
in  excellent  health  and  strength.  It  thus  seems  that  this  man  could 
maintain  his  health  when  the  daily  diet  furnished  onty  50  to  60  grams 
of  protein,  or  about  60  per  cent  of  the  amount  called  for  b}r  the  com- 
monly accepted  standard  for  a  man  at  sedentary  work. 


22 

The  discussion  of  the  preceding  dietary  showed  that  more  protein 
and  energy  were  furnished  by  the  restricted  daily  diet  during  the 
digestion  experiments  than  by  the  food  consumed  by  the  same  subject 
during  the  period  of  the  dietary  study  when  he  ate  food  chosen  at  will. 
As  may  be  seen  by  a  reference  to  Table  46,  page  61,  like  conditions  do 
not  obtain  for  the  subject  of  the  present  study.  On  an  average  the 
daily  food  eaten  during  the  16  digestion  experiments  furnished  44.01 
grams  protein  and  1,831  calories.  In  other  words,  when  the  subject 
selected  his  daily  food  at  will  he  ate  somewhat  more  than  was  the  case 
when  his  diet  was  fixed  upon  for  experimental  purposes. 

DIETARY  STUDY  OF  A  BOY  (NO.  357). 

The  study  continued  for  twenty-one  days  in  March,  1902.  The  sub- 
ject was  the  same  boy  as  in  dietary  study  No.  331,  previously  reported/' 
and  was  now  10  years  old.  He  weighed  58  pounds  at  the  beginning 
and  at  the  close  of  the  stud}r. 

The  number  of  meals  eaten  was  forty-two,  equivalent  to  one  boy  for 
twenty-one  days  or  one  man  for  thirteen  days. 

The  details  of  the  study  are  shown  in  Table  7. 

Table  7. — Weights  and  cost  of  food  and  nutrients  consumed  in  dietary  study  No.  357. 


Cost  and  composition  of  food  per  person  per  day. 


Kinds,  amounts,  and  cost  of  different  food 
materials. 


Cost. 


Pro- 
tein. 


Fat. 


Sugar, 

starch, 

etc. 


Crude 
Fiber. 


Fuel 

value. 


ANIMAL   FOOD. 


Milk,  4,763  grams,  21  cents  (9) 
Eggs,  57  grams,  2  eents  (12) ... 


Cents. 


Grams. 

7.49 


Grams. 

9.07 

.32 


Grams. 
11.34 


Grams.    Calories. 
155 
4 


Total  animal  food 


7.87 


9.39  I     11.34 


VEGETABLE   FOOD. 

Cereals:  Bread,  corn,  595  grams,  7  cents  (13); 
crackers,  graham,  227  grams,  5  cents  (16);  fruit- 
nuts,  312  grams,  17  cents  (247);  gluten  flour,  794 
grams,  26  cents  (17);  granose,  340  grams,  8  cents 
(243):  malted  tablets,  369  grams,  20  cents  (259) .. 

Honey,  16  grams,  1  cent  (48) 

Vegetables:  Cauliflower,  312  grams,  2  cents  (29)  ... 

Fruits,  fresh:  Apples,  Permain,  13,920  grams,  46 
cents,  (229a);  apples,  Pippin,  6,946  grams,  23 
cents  (242a);  oranges,  7,626  grams,  101  cents 
(238a)  

Fruits,  dried:  Figs,  482  grams,  7  cents  (36) 

Nuts:  Almonds,  539  grams,  18  cents  (250);  pea- 
nuts, 312  grams,  5  cents  (255);  pecans.  794  grams, 
26  cents  (233);  walnuts,  113  grams,  4  cents  (223).. 

Olive  oil,  8  grams  (49) 


Total  vegetable  food. 
Total  food 


15 


16 


7.22         1.70 
.99  .16 


16.63 


82. 15 
.  62 
.70 


129.36 
14.34 


51.51  |      8  19 


40.55  I    58.28  I  235.36       1? 


8.48 
1.95 


2.  02 


48.42       67.68     246.70  I     13. 


159 


439 
2 
4 


535 
63 


524 
3 


1,570 


1,729 


oU.  S.  Dept.  Agr.,  Office  of  the  Experiment  Stations  Bui.  107. 


23 

The  tentative  standard  for  a  boy  10  }^ears  old  calls  for  65  grams 
protein  and  1,750  calories,  and  it  will  be  seen  that  the  daily  diet  (48 
grams  protein  and  1,558  calories)  is  far  below  it.  It  is,  however,  of 
more  than  passing  interest  to  note  that  the  present  diet  furnishes 
much  more  protein  and  energy  than  did  that  of  the  stud}^  previously 
reported/*  which  was  made  in  the  summer  of  1900,  which  contained 
but  27  grams  protein  and  1,255  calories  per  day.  It  is  true  that  at 
the  time  of  the  present  investigation  the  boy  was  somewhat  older  and 
consequent^  would  normally  require  more  protein  and  energy,  but  the 
increase  is  about  65  per  cent  for  the  protein  and  25  per  cent  for  the 
energy,  which  is  much  greater  than  the  difference  in  age  calls  for. 
The  later  diet  was  richer,  presumably  because  it  was  more  varied  in 
character.  In  the  previous  study  it  was  strictly  fruitarian,  while  in 
the  present  case  about  16  per  cent  of  the  protein  and  10  per  cent  of  the 
energy  were  of  animal  origin,  and  32  per  cent  of  the  protein  and  8  per 
cent  of  the  energy  were  derived  from  cereals.  In  other  words,  in  the 
present  case  the  fruit  and  nuts  supplied  only  about  56  per  cent  of  the 
protein  and  62  per  cent  of  the  energy  of  the  diet. 

The  use  of  the  mixed  diet  was  accounted  for  by  the  fact  that  for 
certain  family  reasons  it  was  expected  that  the  boy  would  in  future 
live  with  relatives  in  the  East,  and  as  they  were  not  fruitarians,  or 
even  vegetarians,  it  was  deemed  advisable  to  have  the  dietary  include 
some  of  the  more  common  foods  in  order  to  accustom  him  to  their  use. 

DIETARY  STUDY  OF  A  GIRL  FRUITARIAN  (NO.  358). 

The  study  commenced  February  28,  1902,  and  ended  March  20,  last- 
ing twenty-one  da}^s.  The  subject  was  a  girl  (sister  of  the  subject  of 
study  No.  357)  8  years  old,  and  weighed  37  pounds  at  the  beginning 
and  end  of  the  test. 

Studies  were  made  of  the  dietaiy  of  this  subject  during  the  summer 
of  1900,  and  again  in  the  spring  of  1901,  both  of  which  have  been 
reported."  As  was  then  stated,  her  light  weight  and  small  measure- 
ments were  presumably  due  in  part  at  least  to  heredity,  as  her  mother 
and  grandmother  were  very  small  women. 

The  total  number  of  meals  taken  was  forty-two,  equivalent  to  one 
girl  for  twenty-one  days  or  one  man  for  eleven  days. 


«  U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  107. 


24 
The  table  following  gives  the  details  of  the  study: 
Table  8. —  Weights  and  cost  of  food  and  nutrients  consumed  in  dietary  study  No.  35$. 


Cost  and  composition  of  food  per  person  per  day. 

Kinds,  amounts,  and  cost  of  different  food 
materials. 

Cost. 

Pro- 
tein. 

Fat. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

Fuel 
value. 

VEGETABLE  FOOD. 

Cereals:   Gluten  flour,   113  grams,   4  cents   (17); 
fruit  nuts,  113  grams.  6  cents  (247);  malt  tab- 
lets, 340  grams,  19  cents  (259) 

Cents. 

1.38 

Qrams. 

2.-<2 

Grams. 
0.51 

Grams. 

21.08 
.31 

1.02 

113.69 
.83 

Grams. 
0.19 

7.45 
.01 

Calories. 

101 

Honey,  8  grams  (48) 

1 

Vegetables:  Cauliflower,  454  grams,  2|  cents  (29); 
lettuce,  57  grams,  1  cent  (30) 

.17 
9.14 

.42 

7.63 
.06 

21.64 

.  12 

3.10 

.01 

4.95 

72.99 

7 

Fruits,  fresh:  Apples,  Permain,  10.238  grams,  34 
cents   (229a);    apples.   Pippin,   5,103   grams,   17 
cents  (242a);    olives,  142  grams.  3  cents  (240); 

488 

3 

.  52 

4.57 

43 

Nuts:  Almonds,  907  grams,  30  cents  (250);  pecans, 
1,191  grams,  39  cents   (234);    hickory  nut-.  85 
grams,  2  cents  (43);  pignolias,  113  grams,  6  cents 
(252) ;  nut  and  fig  bromose,  340  grams.  19  cents 
(258)  

18.13 

3.02 

760 

15.78 

32.27 

81.68 

155.06 

10.67 

1.403 

Some  cereals  and  commercial  articles  of  vegetable  origin  were  eaten 
in  addition  to  vegetables,  fruit,  nuts,  olive  oil,  and  hone}'.  Cereals 
supplied  about  8  per  cent  of  the  protein  and  between  5  and  6  per  cent 
of  the  energy  of  the  diet.  Such  a  dietary  is  not  strictly  fruitarian, 
but  as  fruit  and  nuts,  chiefly  the  latter,  furnished  about  92  per  cent  of 
the  protein  and  nearly  95  per  cent  of  the  energy,  it  was  thought  best 
to  classify  it  under  that  head. 

Notwithstanding  the  small  amount  of  protein  in  this  dietary  the 
subject  seemed,  as  she  did  at  the  time  of  the  studies  made  the  pre- 
vious year,  to  be  perfectly  healthy  but  very  small  for  her  age. 

DIETARY  STUDY  OF  A  FRUITARIAN  (NO.  359). 

The  study  began  March  1,  1962,  and  continued  for  twenty-one  days. 
The  subject,  a  woman,  was  the  same  as  in  dietary  stud}^  No.  328  pre- 
viously reported."  31  years  old,  height  5  feet,  weighing  93.5  pounds  at 
the  beginning  and  end  of  the  study.  The  number  of  meals  taken  was 
forty -two,  equivalent  to  one  woman  for  twenty-one  days  or  one  man 
for  fifteen  days. 

Table  11  shows  in  detail  the  results  of  this  study. 

«U.  8.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  107. 


25 

Table  9.  —  Weights  and  cost  of  food  and  nutrients  consumed  in  dietary  study  No.  359. 


Cost  and  composition  of  food  per  person  per  day. 

Kinds,  amounts,  and  cost  of  different  food 
materials. 

Cost. 

Pro- 
tein. 

Fat. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

Fuel 
value. 

VEGETABLE  FOOD. 

Cereals:    Gluten  flour,  198   grams,  7  cents   (17); 
Granose,  57  grams,  1  cent  (243);  fruit  nuts,  57 
grams,  3  cents  (247);  malt  tablets,  85  grams,  5 
cents  (259) 

t  V  TltS. 

0.76 

'r'/V(///.s'. 

2.73 

Grams. 

0.45 

Grams. 

13.28 

.45 

1.53 

117. 85 
4. 23 

Grams. 
0.20 

7. 62 
.02 

Calorics. 
70 

2 

Vegetables:  Cauliflower,  680  grams,  4  cents  (29) 

Fruits,  fresh:  Apples,  Permain,  11,624  grams,  38 

cents   (229a);    apples,   Pippin,  5,812  grams,   19 

cents (242a);  oranges. 8,907  grams,  118 cents  (238a). 

Fruits,  dried:   Apricots,  85  grams,  2  cents  (34); 

raisins,  57  grams,  1  cent  (257) 

.19 

8.33 

.14 
.76 

5.62 

.58 

7.17 
.31 

31.69 

.16 

1.58 

.06 
6.  ti7 

72.18 

9 

489 
16 

58 

Nuts:  Almonds,  1.332 grams,  44cents  (250);  filberts, 
312  grams,  10  cents  (42) ;  pecans,  28  grams,  1  cent 
(233);   pignolias,   1,049   grams,  58    cents    (252); 
hickory,  85  grams,  2  cents  (43):   nut  and  fig 

19.  49 

1.95 

788 

Total  vegetable  food 

15.  80 

42.  48 

81.10 

156.  83 

9.79 

1,432 

In  the  study  with  this  subject  previously  reported  the  diet  fur- 
nished 33  grams  protein  and  1,300  calories  per  day.  The  above  table 
shows  a  daily  consumption  of  almost  25  per  cent  more  protein  and 
about  7  per  cent  more  energy.  In  the  present  study  cereals  formed 
part  of  the  diet,  supplying  2.7  grams  protein  and  13.5  grams  carbo- 
hydrates, whereas  during  the  former  test  the  diet  with  the  exceptions 
of  a  little  olive  oil  and  honey  consisted  exclusively  of  fruit  and  nuts. 

The  tentative  standard  for  a  woman  at  light  work  calls  for  90  grams 
of  protein  and  2,250  calories,  amounts  which  are  far  in  excess  of  those 
furnished  by  the  present  diet. 


DIETARY    STUDY   OF   A    STUDENT   (NO.   360), 

This  study  and  the  two  succeeding  ones,  Nos.  361  and  362  beyond, 
form  part  of  an  investigation  undertaken  for  the  purpose  of  ascertain- 
ing the  value  of  an  exclusive  fruitarian  diet  for  a  healthy,  active  young 
man  accustomed  to  the  conventional  mixed  diet. 

The  subject  selected  was  a  vigorous,  healthy  university  student,  22 
years  old,  conscientious  in  his  studies  and  prominent  in  athletics. 

The  investigation  was  divided  as  follows:  (1)  A  study  of  seven  days' 
duration  (No.  360),  during  which  time  he  ate  his  usual  mixed  diet;  (2) 
a  study  of  nine  days'  duration  (Xo.  361),  during  which  time  a  large 
proportion  of  fruit  was  used  as  a  substitute  for  part  of  the  meat,  eggs, 
arid  cereals  of  the  usual  daily  fare;  and  (3)  a  study  of  eight  da}Ts'  du- 
ration (No.  362),  during  which  time,  with  the  exception  of  10  grams 
per  day  of  cane  sugar,  the  diet  was  composed  exclusively  of  fruit  and 
nuts.  Following  the  above  two  metabolism  experiments  on  a  strictly 
fruitarian  diet  were  carried  on,  for  the  details  of  which  see  pages 
67,  68. 


26 

Dietary  study  No.  360  continued  for  seven  days  in  March,  1902,  the 
total  number  of  meals  taken  being  twenty-one,  or  three  per  day. 

The  subject  weighed  169  pounds  at  the  beginning  and  169.5  pounds 
at  the  end  of  the  test.  It  was  not  practicable  to  weigh  him  without 
clothing,  but  the  same  clothes  were  worn  and  the  same  scales  used  for 
both  weighings. 

Table  10. —  Weights  and  cost  of  food  and  nutrients  consumed  in  dietary  stud;/  No.  360. 


Cost  and  composition  of  food  per  person  per  day 


Kinds,  amounts,  and  cost  of  different  food 
materials. 


Cost. 


Protein. 


Fat. 


Sugar, 

starch, 

etc. 


Fuel 
value. 


AXIMAL   FOOD. 

Beef:  Medium  fat.  992  grams.  44  cents  (1) 

Hamburg  steak,  312  grams,  11  cents  (3) 

Beef  heart,  113  grams,  3  cents  (4 1 

Beef  » >up,  454  grams,  5  cents  (5) 

Pork,  ham,  227  grams,  11  cents  (6) 

Fish:  Striped  bass,  113  grams,  5  cents  (7);  lobster, 

85  grams,  3  cents  (8) 

Eggs,  66  grams,  2  cents  (12) 

Butter,  198  grams,  11  cents  (10)  

Milk,  563  grams,  3  cents  (9) 


Cents. 

Grams. 

6.28 

25. 95 

1.57 

8.83 

.43 

2.58 

.71 

2.85 

1.57 

5.22 

1.14 
.28 

1.57 
.43 


Total  animal  food. 


13. 


VEGETABLE   FOOD. 

Cereals:  Oatmeal,  1,219  grams,  27  cents  (18);  bread. 
1,985  grams,  22  cents  (14);  cake,  340  grams.  8 
cents  (15) 

Pie  and  puddings:  Apple  pie,  85  grams,  2  cents  (19) ; 
custard  pie,  85  grams,  2  cents  (20j;  tapioca  pud- 
ding, 85  grams.  3  cents  (21);  rice  custard,  85 
grams.  3  cents  (22);  gelatin,  2  grams,  1  cent<23). 

Sugar  and  starch;  Sugar,  321  grams,  4  cents  (46); 
sag*  >.  9  grams,  1  cent  (47) 

Vegetables:  Beans,  170  grams.  2  cents  (25);  pota- 
toes, 1.332  grams,  4  cents  (31);  cauliflower,  57 
grams  (29) 

Fruits,  fresh:  Apples,  198  grams,  1  cent  (242): 
oranges,  193  grams,  3  cents  (238);  banana-.  85 
grams,  1  cent  (212) 

Total  vegetable  food 

Total  food 


8.14 


1.57 
.71 


.86 

.71 


4.95 
1.32 

.28 
2.65 


54.63 


Gram*.  Grams. 

25.51    

6.06    

3.29    

.  26  0.  71 

12.58    

.  67  .  05 

1.13    

24.04  ' 

3. 21  4.  02 

76. 75  4. 78 


Caloms 
341 

92 

41 

17 

135 

27 

16 

212 

55 


58 

9.78 

217.  79 

-.01 

2.90 

15.60 

.11 

46.86 

41.32 

7.38 

5.90 

.72 

.12 

10. 23 

1,091 

96 
181 

237 

40 


11.99 


39.80 


18.70 


331.80  I 


1,645 


25.  97 


y4.43 


336.  58 


2, 581 


The  protein  and  energy  furnished  by  the  present  diet  are  consider- 
ably below  the  tentative  standard  for  a  man  with  light  to  moderate 
muscular  work,  namely,  112  grams  protein  and  3,050  calories,  but  since 
the  subject  had  the  opportunity  to  eat  all  he  wanted  and  gained  in 
weight  it  would  seem  that  the  91  grains  protein  and  the  2,600  calories 
per  da}T  were  sufficient  for  his  bodily  needs. 


DIETARY  STUDY  NO.  361. 

The  study  commenced  March  26,  1902,  and  ended  April  3,  lasting 
nine  days.  The  total  number  of  meals  eaten  was  twenty-seven,  or 
three  per  day.  The  subject  weighed  168  pounds  at  the  beginning  and 
170  pounds  at  the  close.  As  previously  stated,  the  proportion  of  fruits 
and  nuts  eaten  was  large,  the  purpose  being  to  thus  accustom  the  sub- 
ject to  such  foods  and  avoid  a  sudden  change  from  ordinary  fare  to  a 
fruitarian  diet. 


27 


Table  11  shows  in  detail  the  results  of  this  test. 
Table  11. — Weights  awl  cost  of  food  and  nutrients  consumed  in  dietary  study  X".  -I'll. 


Cost  and  composition  of  food  per  person  per  day, 


Kin<l<.  amounts,  and  cost  of  different  food 

materials. 


Cost 


Pro- 
tein. 


Fit       Sn-h'     Crude        Fuel 
ete         riber-       value- 


ANIMAL   FOOD. 

Beet  Medium  fat.  l.-ll"- grams.  63  cents  1  :  corned, 
85  grams.  2  cents  (2  :  beef  soup,  425  grams,  5 
cents  (5) 

Butter.  142  grams.  8  cents  (10) 


O  nts.     Grams. 


Grams.    'Trum*.   Grams. 


'.78       36.40       34.89  ,      0.58 
.89  .18       15.10    


Total  animal  food 

VEGETABLE   FOOD. 

Cereals:  Bread.  1.276  grams.  14  cents  1 14  i :  cake. 

cup.  680  grams,  15  cents  1 15 1 

Pie.  pudding,  etc.:  Rice  custard.  255 grams.  8  cents 

(22  :  tapioca  pudding.  85  grams.  3  cents     21  : 

gelatin.  2  grams.  1  cent  (23) 

Cane  sugar,  307  grams.  4  cents  (46) 

Vegetables:   Potatoes,   1.162  grams.  4  cents   (31  >: 

cabbage,  85  grams,  1  cent  (27);  artichokes,  113 

grams,  2  cents  (24) 

Fresh   fruits:   Apples.    170  grams.   1  cent     242  : 

bananas.  1.247  grams.  19  cents   1 212  :  oranges. 

1.724  grams.  22  cents  I  2:38) 

Dried  fruits:  Raisins.  6H)  grams.  15  cent-     2E 

apricots;,  907  grams.  6  cents  1 34 1 

Cooked  and  canned  fruits:  Apple  sauce,  255  grams. 

3  cents  (41);  peaches,  canned,  113  grams,  4  cents 

22-    

Nuts:  Walnuts.  397  grams,  13  cents  (223 1  


36.  58       49.  99 


3.22        17.29        10.20      150.74 


Gsisriss. 


473 
133 


606 


1.33 
.45 


1.84         1.81       13.01 




4.61 


4.31  4.42        _*    v 

5. 34  .79       59. 61 

9. 20         1. 65     124.  60 


Total  vegetable  food. 
Total  food 


7.78 

1.45 

.14 
12.  20 

.25 
31.22 

13.63 
3.28 

52 
314 

22.01 

50.32 

50.34 

432.  06 

.25 

2,261 

148 


209 
494 


30.68       86. 


100. 33     432.  64 


2.  -67 


It  will  be  seen  that  the  present  dietary  furnishes  7  grams  less  protein 
and  300  calories  more  energy  than  study  No.  360  with  the  same  sub- 
ject. It  is  interesting  to  note  that  while  in  the  previous  study  fruit 
furnished  only  0.72  gram  protein,  in  the  present  study  it  supplies 
11.7  grams,  and  nuts  1:2. 2  grams,  protein  per  day.  The  total  animal 
protein  in  study  No.  .'->♦"><>  was  54.6  grams,  and  in  the  present  study  only 
36.6  grams  per  day. 

In  this  period  of  change  from  the  ordinary  mixed  diet  to  one  con- 
taining a  considerable  quantity  of  fruit  and  nuts,  the  subject  stated 
that  on  the  fourth  and  tifth  days  of  the  study,  in  addition  to  his  regu- 
lar college  duties,  a  large  amount  of  extra  work  was  performed, 
involving  mental  strain  and  loss  of  sleep.  Notwithstanding  this 
extra  demand  on  his  vitality,  his  physical  condition  bo  far  as  could  be 
judged  was  unchanged  and  his  weight  increased  two  pounds.  The 
subject  stated  that,  having  made  the  comparison,  he  preferred  a  fruit- 
arian breakfast  to  any  other.  In  general  he  relished  the  diet  consist- 
ing almost  exclusively  of  fruit  and  outs. 

DIETARY  STUDY  NO.  362. 

Thi>  study  began  April  9  and  continued  for  eight  days.  The  total 
number  of  meals  eaten  was  twenty-four,  or  three  per  day.  During 
the  six  days'  interval  between  this  and  dietary  study  No.  361  the  sub- 


28 

ject  continued  to  use  a  largo  proportion  of  fruit  and  nuts  in  the  diet. 
With  the  exception  of  about  10  grams  of  cane  sugar  per  day,  the  diet 
in  the  present  study  consisted  entirely  of  fruit  and  nuts.  The  subject 
weighed  at  the  commencement  of  the  experimental  period  170  pounds, 
and  168  pounds  at  its  close. 

The  details  of  the  study  follow: 


Table  12. —  Weights  and  cost  of  food  and  nutrients  consumed  in  dietary  study  No.  362. 


Kinds,  amounts,  and  costs  of  different  food 
materials. 


VEGETABLE   POOD. 

Fresh  fruits:  Bananas,  4,196  grams,  65  cents  (212); 
oranges,  6,294  gram  ,  83  cents  (238) 

Dried  fruits:  Dates,  737  grams,  16  cents  (36);  figs, 
425  grams,  14  cents  (35);  raisins,  454  grams,  10 
cents  (257) 

Canned  fruits:  Peaches,  340  grams,  11  cents  (228)  . 

Nuts:  Almonds,  567  grams,  19  cents  (249);  peanuts, 
85  grams,  1  cent  (255);  walnuts,  1,418  grams,  47 
cents  (223) 

Cane:  Sugar,  85  grams,  1  cent  (46) 

Total  vegetable  food 


Cost  and  composition  of  food  per  person  per  day 


Cost. 


Cents. 
18.50 


5.00 
1.38 


12 


Protein. 


Grams. 

18.30 


7.54 

.23 


59. 28 


85.  35 


Fat. 


(•'rams. 
2.  68 


156.  03 


158.  70 


Sugar, 

starch, 

etc. 


Grams. 

195.95 


126.29 
5. 34 


28.11 
10.63 


366.  32 


Fuel 
value. 


Calories. 

789 


488 
20 


1,598 
41 


2,936 


There  were  no  restrictions  regarding  the  kind  and  amount  of  fruit 
or  nuts  to  be  used  in  this  dietary.  On  the  other  hand,  the  subject  was 
instructed  to  eat  all  he  wished  of  any  fruit  and  nuts  which  he  desired. 
Bananas  and  oranges,  dates  and  raisins,  almonds  and  walnuts  were  his 
favorite  foods,  though  some  other  sorts  of  fruit  and  nuts  were  eaten. 
The  protein  in  the  diet  thus  selected  is  almost  identical  in  amount  with 
that  furnished  by  the  diet  in  stiHry  No.  361,  though  less  by  9  grams 
than  in  study  No.  360,  while  the  fuel  value  is  higher  in  this  test  than 
in  either  of  the  other  two.  In  all  these  tests  the  protein  is  below  the 
requirement  of  the  tentative  American  standard  for  a  man  at  mod- 
erately active  work.  In  the  present  test,  however,  the  energy  is  equal 
to  that  called  for  by  the  standard.  It  will  be  seen  by  noting  the  data 
in  Tables  50  and  51,  experiments  Nos.  117  and  418,  that  the  unre- 
stricted fruitarian  diet  selected  by  the  subject  himself ,  which  furnished 
nearly  as  much  protein  and  rather  more  energy  than  was  consumed 
by^  him  when  using  his  ordinary  mixed  diet,  was  superior  as  regards 
both  protein  and  energy  to  the  restricted  diets  of  bananas,  dates,  and 
walnuts,  and  bananas,  oranges,  and  walnuts,  used  in  digestion  experi- 
ments made  with  the  same  subject. 

As  noted  above,  there  was  a  loss  of  2  pounds,  but  the  initial  weight 
was  above  the  subject's  normal,  and  during  the  test  he  was  under 
unusual  strain,  both  physical  and  mental,  particularly  on  three  days 
(April  11-13).  It  seems,  therefore,  that  it  is  not  just  to  ascribe  the 
loss  in  weight  during  the  experiment  entirely  to  the  fruit  and  nut  diet. 


29 

As  the  loss  is  not  great,  and  indeed  quite  within  the  range  which  is 
observed  in  the  weight  of  persons  under  normal  conditions  during  a 
period  of  equal  duration,  it  would  seem  fairer  to  give  the  diet  much 
credit  for  being  able  to  carry  an  active,  energetic,  healthy  man  through 
a  period  of  unusual  strain,  both  physical  and  mental,  attendant  upon 
some' special  work  in  addition  to  his  regular  college  duties. 

DIETARY  STUDY  OF  A  FRUITARIAN  (NO.  363.) 

The  study  eommeneed  April  23.  1902,  and  continued  for  ten  days. 
The  subject  was  a  man  who  had  been  experimenting  with  the  fruitarian 
diet  for  several  years.  He  was  25  }Tears  old  and  did  not  gain  or  lose 
weight  (without  clothes),  the  weights  for  the  different  days,  with  the 
exception  of  the  third  and  ninth  days,  when  no  weight  was  recorded, 
being  151.1,  153,  151.3,  153.1,  118.1,  150.3,  150.8,  and  151.1  pounds. 
On  the  fifth  day  the  subject  ate  no  supper  and  on  the  ninth  day  no 
lunch.  On  other  days  three  meals  were  eaten.  The  total  number  of 
meals  taken  was  therefore  28,  which  in  this  case  was  assumed  to  be 
equivalent  to  one  man  for  ten  days. 

The  details  of  the  studv  are  shown  in  Table  13. 


Table  13. —  WeigJtts  and  cost  of  food  and  nutrients  consumed  in  dietary  study  No.  363. 


Cost  and  composition  ol  food  per  person  per  day. 

Kinds,  amounts,  and  cost  of  different  food 
materials. 

c°st.    S; 

Fat. 

Sugar, 

starch, 

etc. 

Crude 
fiber. 

Fuel 
value. 

VEGETABLE   FOOD. 

Fresh  fruits:  Apples,  Pippin,  7.068  grams,  23  cents 
(242a);  bananas,  5,498  grams,  85  cents   (212a); 
oranges,  navel,  13,440  grams,  178  cents  (238a); 

Cents, 

28.  8 

12.3 

.  7 

1.7 
.5 

Grams. 

22.30 
15.  90 

Grams. 
5. 47 

•J.  Ml 

Grams. 

270.  67 

256. 32 
5.10 

17.47 

Grams. 

31.81 
25. 48 

7.43 

Calories. 

1,210 
1,087 

Dried   fruits:   Dates,   1,799  grams,  40  cents   (36); 

20 

Nuts:  Almonds,  565  gniins,  19  cents  (249);  cocoa- 
nuts,   357  grams,   4    cents   (231);    walnuts,   733 

29.  66 
.05 

95.00 

984 

.  19            .  57 

4 

47.0 

67.91 

102. 97 

550.13      H4. 72          a.ans 

This  diet  furnished  practically  68  grains  protein  per  da}T,  or  about 
two-thirds  the  amount  called  for  by  the  commonly  accepted  standards 
for  a  man  at  light  muscular  work.  The  fuel  value,  however,  slightly 
exceeded  the  limits  of  the  standard. 

Notwithstanding  the  variety  of  foods  in  this  diet  which  were  selected 
b\T  the  subject,  it  did  not  furnish  as  much  protein  as  did  the  diet  limited 
by  the  experimental  conditions  and  consisting  of  bananas,  oranges, 
and  almonds,  used  in  a  digestion  experiment  (No.  116,  Table  19)  with 
the  same  subject. 


30 


DISCUSSION  OF  THE  DIETARIES. 

In  the  study  of  a  fruitarian  diet  previously  published  a  it  was  noted 
that  the  foods  used  were  almost  exclusively  fruit  and  nuts,  the  latter 
being  the  main  sources  of  protein  and  fat,  while  the  fruit  furnished 
the  bulk  of  the  carbohydrates,  consisting  chiefly  of  the  different 'sorts 
of  sugar,  with  considerable  crude  fiber  and  a  small  amount  of  starch. 
All  the  food  was  eaten  raw.  The  cost  of  the  diet  varied  from  IT  cents 
to  27.5  cents  per  person  per  day,  and  was  on  the  average  20.7  cents. 
Both  the  protein  and  the  energy  in  every  case  were  far  below  the 
limits  called  for  by  the  tentative  American  standards  for  persons  per- 
forming a  like,  amount  of  muscular  work.  Xo  general  conclusions 
were  drawn,  as  the  data  did  not  seem  sufficient  to  warrant  them.  An 
examination  of  the  data  recorded  above  will  show  that  the  present 
studies  agree  essentially  with  those  previously  reported. 

In  discussing  the  general  question  of  a  fruitarian  diet  it  is  of  interest, 
for  purposes  of  comparison,  to  quote  the  results  obtained  by  other 
investigators  in  studies  of  a  vegetarian  diet  with  subjects  whose  daily 
fare  included  a  considerable  amount  of  fruit  and  nuts. 

Voit^  studied  the  dietary  of  a  vegetarian  28  years  old,  height  5 
feet  5  inches,  weighing  125  pounds,  whose  average  dailv  diet  con- 
sisted of  131  grams  pumpernickel,  438  grams  graham  bread,  777  grams 
apples,  114  grams  dried  figs,  247  grams  dates,  66  grams  oranges,  8 
grams  olives,  and  21  grams  olive  oil. 

Ten  years  later  Rumpf  and  Schumm-  reported  a  metabolism  exper- 
iment with  a  vegetarian  19  years  old.  weighing  138  pounds,  whose 
daily  consumption  of  food  was  as  follows:  330  grams  graham  bread, 
1,100  grams  apples,  260  grams  dates,  14<)  grams  Quaker  Oats,  100 
grams  rice,  75  grams  sugar,  and  30  grams  nuts. 

Albu,rf  in  1901,  made  a  digestion  experiment  lasting  five  days,  with 
a  vegetarian,  a  woman,  42  years  old,  whose  weight  was  83  pounds  and 
height  4  feet  3  inches.  Her  average  daily  diet  included  12<>  grams 
graham  bread,  400  grams  apples,  400  grams  plums,  200  grams  grapes, 
64  grams  nuts  (without  shells),  170  grams  dates,  and  100  grams  lettuce. 
The  same  author  reports  a  twelve-day  dietaiy  study  of  one  of  the 
leaders  of  the  vegetarian  movement  in  Germany,  a  man  48  years  old, 
height  5  feet  8  inches,  weighing  (with  clothes)  153  pounds.  The  aver- 
age daily  diet  consisted  of  1,000  grams  potatoes,  166  grams  hazelnuts, 
12.5  grams  peanuts,  83  grams  plums,  71  grams  sugar,  93  grams  raisins, 
354  grams  apples,  63  grams  oranges,  and  50  grams  olive  oil. 

In  Table  14  are  given  the  results  of  all  the  dietary  studies  made  with 

"  V.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  107, 
&Ztschr.  Biol.,  25  (1889),  p.  232. 
''Ztschr.  Biol.,  39  (1899),  p.  153. 
tfZtschr.  Klin.  Med.,  43  (1901),  p.  75. 


31  -      ' 

fruitarians  at  the  University  of  California,  and.  for  purpose  of  com- 
parison, the  tabulated  results  of  the  German  dietaries  referred  to 
above,  the  average  results  of  a  number  of  American  dietaries,  and  the 
tentative  American  standards  for  a  man  at  sedentary  and  at  moderately 
active  work  and  for  a  woman  at  light  work.  In  making  the  calcula- 
tions it  was  assumed  that  a  woman  would  consume  seven-tenths  as 
much  as  a  man  at  moderate  muscular  work.  The  usual  factor  for  a 
woman  is  0.8,  but  in  the  present  instance  the  subject  was  very  small 
of  stature,  below  the  average  in  height  and  weight,  and  did  only  light 
housework.  The  factors  used  for  the  boy  and  girl  were  0.6  and  0.5, 
respectively. 

Table  14.— Comparison  of  daily  dietaries  of  fruitarians  and  vegetarians  with  commonly 

accepted  standards. 


Weight  Nature 

of  of 

subject.         dietary. 


STUDIES  "WITH  WOMEN  AND 
CHILDREN,  VALUES  AS 
DETERMINED. 

Woman,  33  years  old,  diet- 
ary No.  328. « 

Woman,  34  years  old,  diet- 
ary No.  35*9. 

Boy*  9  years  old,  dietary 
No.  33*1. « 

Boy,  10  years  old,  dietary 
No.  357. 

Girl,  6  vears  old,  dietary 
No.  332. « 

Girl.  7  years  old,  dietary 
No.  33*3. « 

Girl,  8  years  old,  dietary 
No.  35*8. 

Woman.    42    years    old 
(Albu). 
Do 


Pounds. 
90.0 

9  5.5 

45.0 

58.0 

33.0 

35.  0 

37.0 

83.0 


STUDIES  WITH  WOMEN  AND 
CHILDREN,  VALUES  CAL- 
CULATED TO  BASIS  OF 
MAN  AT  MODERATE  MUS- 
CULAR WORK. 

Woman,  33  vears  old,  diet- 
ary No,  32*8. « 

Woman,  34  years  old,  diet- 
ary No.  35*9. 

Bov,  9  years  old,  dietary 
No.  33*1. « 

Boy,  10  vears  old,  dietary 
No.  357.  b 

Girl,  6  years  old,  dietary 
No.  332.  a 

Girl,  7  years  old.  dietary 
NO.  333.  a 

Girl,  8  years  old,  dietary 
No.  358. 

Woman,    42     years    old 
(Albu). 
Do 


STUDIES  WITH  MEN. 


Man,  63  vears  old,  dietary  ;      124.0 

No.  3-55. 
Man,  64  years  old,  dietary  j      136.0 

No.  356. 
Man,  22  vears  old,  dietary        169.0 

No.  360.  b 


Fruitarian 

Vegetarian  . . . 

Fruitarian 

Mixed 

Fruitarian 

do 

Vegetarian : . . 

do 

do 


Fruitarian... 
Vegetarian  . . 
Fruitarian... 

Mixed 

Fruitarian... 

do 

Vegetarian  . . 

do 

do 


Fruitar'an 

Vegetarian  . . 
Mixed 


Cost. 


Cents. 

23.7 

15.8 
19.9 
16.0 
17.0 
27.5 
15.7 


33.9 
21.0 
39.8 
27.0 
34.0 
55.0 
31.4 


23.0 
18.1 
26.0 


Pro- 
tein. 


Grams. 

33 

43 
27 
48 
24 
40 
32 
34 
49 


Fat. 


Car- 
bohy- 
drates. 


Grants.   G 

59  j  . 

56 


84 
116 
112 

113 
116 
144 
164 
43 
61 

54 

77 


runts. 
150 

167 

152 

260 
134 
134 
165 
227 
324 


214 

239 
304 
433 
268 
268 
328 
272 
390 

311 
312 
337 


Fuel 
value. 


Calories. 

1,300 

1,430 
1,255 
1,730 
1,190 
1,385 
1,403 
1,399 
1,998 


1,850 
2,050 
2, 510 
2,880 
2, 375 
2,  770 
2, 805 
1,679 


1,712 
2,044 
2,582 


Nutri- 
tive 
ratio. 


1: 
8.6 

8.0 
10.3 

7.6 
11.1 

7.4 
10.9 

9.1 

9.1 


8.0 
10.4 

7.6 
11.1 

7.4 
10.9 


10.9 
9.0 


•xSee  U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  107,  p.  18. 
b  Not  included  in  average. 


32 


Table  14. — Comparison  of  daUy  dietaries  of  fruitarians  and  vegetarians  with  commonly 

< 1 1 -t-epted  stan da rds — Continued . 


Weight 
subject. 

Nature 

of 
dietary. 

Cost. 

Pro- 
tein. 

Fat. 

Car- 
bohy- 
drates. 

Fuel 
value. 

Nutri- 
tive 
ratio. 

STUDIES  WITH  MEN— cont'd. 

Man,  22  years  old,  dietary 

No.  36i.a 
Man,  22  years  old,  dietary 

No.  362. 
Man,  25  years  old,  dietary 

No.  363. 

Average 

Pounds. 

168.0 

170.0 
151.  0 

Mixed 

Fruitarian 

do 

Cents. 
30.7 

33.4 

47.0 

Grams. 
87 

85 

68 

62 
63 
54 
74 

103 

100 

112 

118 
125 

90 

Grams. 

100 

159 

103 

98 
66 
22 

2S 

138 

Grams. 
433 

366 

615 

401 

Calories. 

2,870 

2,937 
3,305 

9   .1Q3 

1. 
7.6 

8.5 

12.3 

10.0 
11.8 
11.6 
10.3 

7.3 
6  1 

Man,  48  vears  old  ( Albu) . . . 

153.0 
125. 0 

138.0 

Vegetarian  ... 

593          s'  so? 

Man, 28  rears  old  (Voit)... 

do 

573 

700 

436 

2,  775 
3,431 

3,500 

2,700 

3,0.50 

3,055 
3,400 

2,450 

Man,  19  vears  old  (Runipf 

do 

and  Schumm). 
Average   of   53  studies  of 

well-to-do     families    in 
the  United  States. 

DIETARY  STANDARDS. 

Man  at  sedentarv  or  wo- 

Mixed  

man    with    moderately 

active  work  (Atwater). 

Man  with  light  to  moder- 

 do 

6  1 

ate  muscular  work  (At- 
water). 
Man  with  moderate  mus- 

 do 

56 



500 

5  3 

cular  work  (Voit). 

Man  with  moderately  ac- 
tive muscular  work  (At- 
water). 

Woman     with     light     to 
moderate    muscular 
work,  or   man    without 
muscular  exercise    (At- 
water). 

do 

6  2 

do 

6  1 

"  Not  included  in  average. 

It  will  be  seen  from  the  table  that  the  results  of  the  two  investiga- 
tions at  the  University  of  California  (1901  and  1902)  correspond  very 
closely  and  also  agree  in  the  main  with  the  findings  of  the  German 
investigators  quoted  in  showing  a  uniformly  small  amount  of  protein 
in  the  daily  diet.  This  appears  to  obtain  whether  the  diet  is  exclu- 
sively or  partly  fruitarian. 

It  will  be  noted  that  the  nutritive  ratios  of  dietaries  Nos.  359  and  357 
are  narrower  than  in  previous  dietary  studies  with  the  same  subjects. 
This  and  the  increased  fuel  value  and  the  decreased  cost  of  the  dieta- 
ries also  observed  are  presumably  partly  due  to  the  use  of  cereals  in 
the  latter  studies.  A  comparison  of  dietaries  Nos.  332,  333,  and  358 
shows  that  at  less  cost  the  latter  furnishes  more  protein  and  energy 
than  No.  332.  Dietary  No.  333  furnishes  more  protein  with  nearly 
the  same  fuel  value  as  stated  for  No.  358,  but  the  daily  cost  of  the 
former  (27.5  cents)  greatly  exceeds  that  of  the  latter  (15.7  cents). 

The  tabulated  results  of  the  fruitarian  and  vegetarian  dietaries  for 
men  show  that  the  minimum  quantity  of  protein  (40  grams)  and  energy 
(1,712  calories)  per  day  are  found  in  dietary  No.  355.  It  is  of  more 
than  passing  interest  to  observe  that  the  maximum  daily  protein  con- 
tent for  the  fruitarian  dietaries  (85  grams)  is  not  reported  with  a 


33 

fruitarian  or  oven  with  a  vegetarian,  but  with  a  student  accustomed 
all  his  life  to  a  mixed  diet,  who  followed  the  fruit  and  nut  diet  for  the 
first  time  during  the  period  covered  by  study  No.  362.  It  appears 
from  the  table  that,  notwithstanding  the  high  price  of  meat,  the  cost  of 
the  mixed  dietary  No.  360  (26  cents  per  day)  is  less  than  that  of  either 
of  the  two  succeeding  studies  made  with  the  same  subject.  The  fuel 
value,  however,  is  greatest  in  stud}'  Xo.  362.  with  a  strictly  fruitarian 
diet,  the  protein  being  but  9  grams  less  than  in  stud}'  Xo.  360. 

The  average  value  for  the  daily  protein  (62  grams)  of  the  American 
vegetarian  and  fruitarian  dietary  studies  made  with,  men  is  practically 
identical  with  the  corresponding  average  for  German  experiments. 
There  is  not.  however,  such  a  close  agreement  in  the  case  of  energy. 
for  in  the  German  studies  the  minimum,  2,775  calories,  reported  by 
Voit  exceeds  by  10  per  cent  the  average  of  the  American  studies. 
Finally,  it  should  be  noted  that  as  regards  protein  all  the  dietaries  here 
recorded  are  decidedly  deficient  as  compared  with  the  commonly 
accepted  American  dietary  standard  for  men  at  similar  work.  The 
question  how  much  protein  is  necessary  daily  for  a  man  in  order  that 
he  shall  maintain  his  nitrogen  balance  at  the  most  satisfactory  protein 
level  is  an  exceedingly  important  one. 

The  fuel  value  of  the  dietaries  here  reported  seems  to  approach 
much  nearer  the  accepted  standard  than  the  protein,  and  in  one  case 
(study  Xo.  363)  is  slightly  in  excess  of  it.  The  cost  of  the  daily  diets 
varies  from  18.1  cents  in  study  Xo.  356  to  46.5  cents  in  study  No.  363. 
It  would  thus  seem  that  for  a  man  at  moderate  work  a  strictly  fruita- 
rian diet  would  not  be  economical.  At  the  same  time  it  seems  certain 
that  a  vegetarian  diet  fulfilling  all  the  requirements  of  our  tentative 
standards  could  be  arranged  which  would  cost  no  more  than  the  aver- 
age conventional  diet  and  might  in  many  cases  cost  less.  The  fruita- 
rian diet  possesses  an  advantage  in  that  there'  is  practically  no  waste. 
In  the  case  of  nuts  and  fruit  of  the  best  quality  the  only  refuse  is  the 
uneatable  portion,  such  as  shells  of  nuts,  stems  of  fruit,  etc..  and  in 
the  case  of  prepared  cereals  even  this  does  not  obtain,  as  the  waste 
(hulls,  etc.)  is  supposed  to  have  been  removed  before  they  have  been 
marketed. 

It  appears  to  the  writer  from  his  experience  that  one  serious  and 
very  common  fault  with  the  vegetarians  is  their  ignorance  of  the  nutri- 
tive value  of  the  different  fruits,  nuts,  and  vegetable  foods  in  general, 
which  accounts  for  the  selection  of  foods  furnishing  at  a  fairly  high 
price  much  less  nutritive  material  than  could  be  furnished  for  the 
same  sum  or  less  by  other  vegetable  foods  or  by  more  reasonable 
combinations. 

1453— Xo.  132—03 3 


34 

DIGESTION  EXPERIMENTS. 

The  object  of  conducting'  the  experiments  here  recorded  was  to 
gather  data  relative  to  the  digestibility  of  fruit  and  nuts,  not  only  for 
the  purpose  of  ascertaining  the  quantities  of  nutriment  utilized  by  the 
vegetarian  and  fruitarian,  which  is  of  course  of  great  physiological 
interest,  but  also  in  order  to  learn  whether  fruit  and  nuts  should  be 
considered  as  sources  of  nourishment  in  any  consideiable  degree  and 
not  merely  as  luxuries  or  as  articles  of  supposed  hygienic  or  medical 
value. 

Thirty-one  digestion  experiments,  which  included  also  determina- 
tions of  the  nitrogen  balance,  were  made  with  four  different  men. 
Two  of  them,  W.  S.  M.  and  C.  P.  EL,  subjects  of  dietary  studies  Nos. 
355  and  356,  respectively,  were  upw7ard  of  60  years  old.  They  had 
been,  as  already  noted,  accustomed  to  the  fruitarian  and  vegetarian  diet 
for  man)  years.  Subject  C.  P.  H.  was  in  excellent  health  throughout 
the  entire  experimental  period.  Subject  W .  S.  M.  complained  at  differ- 
ent times  of  numbness  in  the  feet  and  lingers,  which  had  been  troubling 
him  for  several  years." 

The  other  two  men  were  university  students  in  good  health.  J.  E.  R. , 
subject  of  dietaries  Nos.  360,  361,  and  362,  was  accustomed  to  a  mixed 
diet  and  was  placed  on  the  fruitarian  diet  for  purposes  of  comparison. 
A.  V.,  the  subject  of  dietary  No.  363,  had  been  experimenting  with 
the  fruitarian  diet  for  several  years. 

The  usual  method  was  followed  in  conducting  these  experiments, 
which,  with  two  exceptions,  lasted  four  days  each.  All  the  food  eaten 
and  the  resulting  urine  and  feces  were  carefully  weighed  and  analyzed. 

The  energy  of  the  urine  was  computed  by  assuming  that  for  every 
gram  of  protein  in  the  digested  material  there  would  be  1.25  calories 
of  energy  lost  in  the  organic  matter  of  the  urine.6  The  separation  of 
the  feces  was  made  by  means  of  charcoal,  taken  either  in  the  form  of 
compressed  tablets  or  in  gelatin  capsules.  It  wras  somewhat  difficult 
at  times  to  make  an  accurate  separation,  but  in  the  majority  of  the 
tests  the  line  of  demarcation  between  the  feces  colored  by  the  char- 
coal and  those  not  so  marked  was  clear  and  distinct.  In  nineteen  of 
the  experiments  the  feces  were  examined  for  the  so-called  metabolic 
nitrogen. 

It  was  planned  to  make  tests  with  single  fruits  and  then  combine 
them  in  succession  with  the  different  nuts  ordinarily  used,  as  it  was 
thought  that  in  this  way  the  digestion  coefficients  of  the  different  nuts 
alone  could  be  obtained  by  making  the  usual  calculations  and  that 
their  comparative   digestibility   would    also   be  shown.     In   all,   ten 

a  Six  months  after  the  conclusion  of  the  experiment  the  subject  became  ill,  and  the 
physician  diagnosed  the  case  as   ocomotor  ataxia,  which  later  terminated  fatally. 
&U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  53,  p.  27;  Bui.  121,  p   21. 


35 

different  varieties  of  fruit  and  six  of  nuts  were  experimented  with. 
The  subjects  ate  ad  libitum  of  the  fruits  and  nuts  decided  upon  for  the 
experiment.  In  some  eases  the  diet  of  a  single  fruit  or  of  a  fruit  with 
nuts  proved  so  unpalatable  that  it  was  deemed  best  to  supply  small 
amounts  of  olive  oil.  tomatoes,  or  other  materials  in  addition,  in  a 
number  of  cases  these  articles  being  taken  simply  as  relishes.  When 
this  was  done  the  diet  was  regarded  as  palatable.  It  is  to  be  regretted, 
however,  that  owing  to  the  difficulty  of  following  such  a  diet  for  any 
length  of  time  only  two  experiments  were  made  with  a  single  fruit. 

EXPERIMENTS  WITH  W.   S.   M. 


The  experiments  with  each 
Those  with  W.  S.  M.  follow: 


»f   the  subjects  are  grouped  together, 


DIGESTION    EXPERIMENT    NO.    388. 

Kind  of  food. — Grapes,  with  small  quantities  of  olive  oil.  tomatoes, 
and  olives. 

Subject.— Vf.  S.  M. 

Weight  (with  clothing). — At  the  beginning  of  the  experiment  56.3 
kilograms  (124  pounds)  and  at  the  close  55.3  kilograms  (122  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
November  19,  1901. 


Table  15. — Results  of  digestion  exj)erimerd  No.  388. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight      Total 
of  ma-    organic 
terial.    matter. 

Nitro-       Pro- 
gen,        tein. 

Fat. 

Carbohydrates. 

Heat  of 
Ash.    combus- 

|    tion. 

Sugar. 

starch,  .  Fiber. 
etc. 

205a 
202a 

207a 
49 

Grapes.  Tokay 

Grapes,  Muscat... 
urn  pes  Ccmichon 

Olive  oil 

Tomatoes 

Olives 

Total 

-    water-free) 
Amount  digested. 
Per  cent  digested. 
Energv  of  urine  . . 

Grams.    Oram*. 

4,835       481.07 

649         B3. 45 

4. 305       407.  93 
52         52. 00 

Grams.   Grams. 

4. 02       25. 14 

.73  |       4.54 

3. 51       21.  % 

Grams. 

5.  ,80 

2.01 

6.89 

52.00 

Grams.     Grams. 

4:34.  is  :    15.95 

74.-56  .       2.34 

377.10         1.98 

Grams.  Calories. 

11.12         2,040 
1.10             357 

12.05         1,732 
483 

32 

240 

58           3.01 

113         35. 15 

.08           .52 

.46 

.23 
26.00 

1.91  ,         .35           .29               14 

2.85  ■       3.45         5.90             282 

10,012    1.062.  h]  ,       s.sQ       55.01       92.93 

890.60       24.07  '     30.46         4.908 

18a 

127.,  4       111.33 
951. 28 

4.s9        30.55        29.96 
3.  91       24.  46       62. 97 
44.43        44.46        67.76 

37.05       13.77       16.41  .          688 
853.55        10.30        14.05  i       4,220 

89. 52 

95.84       42.80       46.13  1      86.00 
31 

Energy    of    food 
oxidized  in  the 

! 

4.189 

Per  cent  of  energy 
utilized 

85.35 

During  the  experiment  the  subject  eliminated  5,692  grams  urine, 
containing  0.33  per  cent  or  18.69  grams  nitrogen.  The  average  nitro- 
gen balance  per  day  was  therefore  as  follows:  Income  in  food  8.8 
grams:  outgo  in  urine  -1.67  grains,  and  in  feces  1.22  grams;  indicating 
a  loss  of  3.69  grams  nitrogen,  corresponding  to  23.06  grams  protein. 


36 

The  diet  of  grapes  only  was  so  monotonous  that  it  was  hardly  possi- 
ble to  consume  the  required  quantity.  To  obviate  this  difficulty  a 
small  amount  of  olive  oil  and  some  olives  and  tomatoes  were  also  eaten, 
the  total  nutrients  supplied  by  these  foods  being  small  as  compared 
with  the  grapes.  The  subject  considered  this  diet  quite  appetizing. 
During  the  last  two  nights  of  the  period,  however,  sleep  was  inter- 
mittent and  toward  morning  a  hunger  was  experienced. 

DIGESTION    EXPERIMENT    NO.   389. 

Kind  of  food. — Grapes  and  Brazil  nuts,  with  small  quantities  of 
honey,  milk,  and  olive  oil. 

Subject—  W.  S.  M. 

Weight  (with  clothing). — At  the  beginning  and  end  of  the  experi- 
ment, 56.2-  kilograms  (121  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
November  26,  1901. 

Table  16. — Results  of  digestion  experiment  Xo.  389. 


Sam- 
ple 

No. 

Kind  of  food. 

Weight     Total 
of  rna-    organic 
"terial.     matter. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Nitro- 
gen. 

Pro- 
tein. 

Sugar, 

starch, 

etc. 

Fiber. 

205a 
202a 
207a 
210 
48 

Grapes,  Tokay 

Grapes. Muscat  ... 
G  rapes,  Cornichon 
Brazil  nuts 

Grams.    Grains.    <rr<im*. 

1,315       130.84         1.09 

1,161       149.30  !       1.30 

5,244       518.63  i       4.28 

853       785.13  !     26.99 

42         34. 28           -  Ofi 

Grams. 

6.84 

8.13 

26.74 

168.70 

.35 

1.71 

Grams. 
1.58 
3.60 
8.39 

540. 00 

'"'i.'os' 

14.00 

Grams. 

118. 08 

133. 39 

459.38 

51.18 

33.93 

2.60 

Grams. 

4.34 

4.18 

24.12 

25.  25 

Grams. 
3.03 

1.97 

14.68 

30.88 

.09 

.36 

(    lljl  !■■•■ 

554 

640 

2, 199 

6,212 

137 

9 

Milk 

52           6. 39 
14  J       14.00 

.27 

39 

49 

Olive  oil 

130 

Total 

Feces  (water-free) 
Amount  digested. 

8,681    1,638.57       33.99  :  212.47 

569.65  |     798.56 

57.89  !     51.01 

9,  911 

22a 

152.  84       131 . 80 
1,  506.  77 

5.38 
28.61 
84.17 

33.64 
178.  83 
84.18 

50. 15 

519.50 

91.20 

39.  56 
759. 00 

95.06 

8.45 
49.44 
85.40 

21.04 
29.  97 

58.75 

894 
9,017 

Per  cent  digested. 
Energy  of  urine  . . 

91.96 

90. 99 

224 

Energy    of    food 
oxidized  in  the 
bodv 

8,  793 

Per  cent  of  energy 
utilized 

88.72 

1 

During  the  experiment  the  subject  eliminated  4,229  grams  of  urine, 
containing  0.152  per  cent  or  18.77  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
8.50  grams;  outgo  in  urine  4.69  grams,  and  in  feces  1.38  grams;  indi- 
cating a  gain  of  2.16  grams  nitrogen,  corresponding  to  15.38  grams 
protein. 

The  subject  believed  himself  to  be  amply  nourished  by  the  above 
diet,  and  found  it  more  enjoyable  at  the  close  than  at  the  commence- 
ment of  the  test. 


37 

DIGESTION    EXPERIMENT    No.   390. 

K/n<l  of  food. — Grapes,  Brazil  nuts,  and  granose,  with  small 
quantities  of  tomatoes,  milk,  and  olive  oil. 

Subject.—?!.  S.  M. 

Weight  (vrith  clothing). — At  the  beginning  and  end  of  the  experi- 
ment, 56. 2  kilograms  (124:  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
December  3,  1901. 

Table  17. — Results  of  digestion  experiment  No.  390. 


Carbohydrates. 


Sam- 
ple Kind  of  food. 
No. 


Weight      Total       Xj 
Of  rna-    organic  '  * 
terial.    matter. 


gen. 


Pro- 
tein. 


Fat. 


Sugar. 

starch, 

etc. 


Ash. 


Heat  of 
combus- 


Fiber. 


205a    Grapes.  Tokay 

202a  Grapes.  Muscat . . . 

207a  Grapes.  ( "orniehon 

211a  Grapes.  Verdal    .. 

243     Granose 

210     Brazil  nuts 

32     Tomatoes 

9     Milk 

49     Olive  oil 


Grams. 

Grams. 

Grams. 

1,456 

144. 73 

1.21 

1,048 

134. 76 

Lis 

2,073 

205.  02 

1.69 

1,166 

130.  48 

.99 

1.275 

1, 103.  33 

22.  32 

467 

429.  88 

14.78 

118 

6.13 

.17 

0( 

7.01 

.30 

Grams. 

7.34 
10.57 

6.18 

139.  48 

92.  37 

.1.06 

1.88 


Grams. 

1.75 

3. 25 

3.32 

5.  36 

13. 13 

295.  67 

.47 


Grams. 

Grams. 

Grams. 

130.  75 

4.66 

3.35 

120. 40 

3.77 

"• 

181. 59 

9.54 

"   B 

114.39 

4.55 

4.  20 

948. 40 

2.  32 

28.  -1 

28.  02 

13.  82 

16.91 

3.89 

.71 

.59 

2.  85 

.40 

Calories. 

613 
578 

3,402 
29 
43 


Total 


9           9.00 

9.00    

84 

7,669   2.170.34 

42.  64 

266.  45 

334.23    1.530.29 

39.37 

61.84  | 

11.174 

26a   Feces  (water-free  i    168.51       145.33 

Amount  digested 2. 025. 01 

Per  cent  digested 93.  31 

Energy  of  urine 

Energy    of    food 

oxidized  in  the 

body 

Per  cent  of  energy 

utilized 


6.21 
36. 43 
85.44 


227.  6-5 


52.  41         39. 07 

281.82    1.491.22 

84.  32         97.  45 


15.  05 
24.  32 
61.77 


23. 18 
38.  66 
62.52 


943 

10. 231 

91.56 

285 


9,946 
89. 01 


During  the  experiment  the  subject  eliminated  1.995  grams  urine. 
containing  0.138  per  cent  or  21.88  grams  nitrogen.  The  average 
daily  nitrogen  balance  was  therefore  as  follows:  Income  in  food  10.66 
grams:  outgo  in  urine  5.17  grams,  and  in  feces  1.55  grams:  indicating 
a  gain  of  3.61  grams  nitrogen,  or  22.75  grams  protein. 

The  subject  appeared  to  be  well  satisfied  with  this  diet. 

DIGESTION    EXPERIMENT    NO.   393. 


Kind  of  food. — Grapes  and  walnuts,  with  a  small  quantity  of 
granose. 

Subject. — W.  S.  M. 

Weight  {with  clothing). — At  the  beginning  of  the  experiment  55.8 
kilograms  (123  pounds)  and  at  the  close  55.3  kilograms  (122  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
December  10,  1901. 


38 


Table  18.  —  Results  of  digestion  experiment  No.  393. 


Sam- 
ple 
No. 

Kind  of  food; 

Weighl 

of  ma- 
terial. 

Total 
organic 

matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Sugar. 

starch.      Fiber, 
etc. 

Ash. 

Heat  of 

combus- 
tion. 

211a 
223 

<; rapes,  Verdal  ... 
Walnuts 

Grams. 
7,950 

680 

Grams. 
389.59 

Grams. 

ti.  74 

26.75 

1.00 

Grams. 

42.13 

167.14 

6.23 

Grains. 

36.  57 

427. 86 

.59 

Grams. 

779.  89 
32.  30 
42.  40 

Grams. 

31.00 

12.72 

1.04 

Gram*. 

28.  62 

12.99 

1.29 

Cn/nrirs. 

5, 033 

230 

243 

57         50.26 

Total 

Feces  (water  free) 
Amount  digeted.. 

8,687 

1, 579. 87 

34.  49     215. 50 

465.02 

854.  59 

44.  76 

42.  90 

9,147 

37a 

150. 23 

129. 98 

1,449.89 

91.77 

6.98 
27.  51 
79.76 

43.  62 

171.88 

79.76 

48.79 
416.23 

89.49 

24.17 

830.  42 

97.18 

13.40 
31.36 
70.06 

20.  25 
22.  65 
52.80 

866 
8,281 
90  54 

Per  cent  digested 

Energy  of  urine 

215 

Energy   of    food 
oxidized  in  the 
body 

K,066 
88.18 

Per  cent  of  energ> 
utilized 





During  this  experiment  the  subject  eliminated  -1.722  grams  urine, 
containing  0.1:73  per  cent  or  22.84  grams  nitrogen.  The  average 
nitrogen  balance  per  day  therefore  was  as  follows:  Income  in  food 
8.62  grams:  outgo  in  urine  5.59  grams,  and  in  feces  1.74  grams; 
indicating  a  gain  of  1.29  grams  nitrogen,  corresponding  to  xjh>  grams 
protein. 

DIGESTION    EXPERIMENT    NO.     394. 

Kind  of  food. — Japanese  persimmons  and  peanuts,  supplemented 
by  small  quantities  of  tomatoes,  granose,  olive  oil,  and  milk. 

Subject.— W.  S.  M. 

Weight  (with  clothes). — At  the  beginning  and  at  the  close  of  the 
experiment  56.2  kilograms  (12-1  pounds). 

Duration. — Four  days,  with  twelve  meals,  commencing  with  break- 
fast December  IS,  1901. 

Table  19. — Results  of  digestion  experiment  No  394. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight     Total 
of  ma-    organic 
terial.    matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Sugar, 

starch,     Fiber. 
etc.     ' 

52a 

Japanese  persim- 

Grams.    Grams.    Grams. 

7,338    1,069.87        12.21 

Grams. 

76. 32 

Grams. 
41.10 

Grams. 

836.  50 

90.50 

1.49 

84.06 

Grams. 

115.9') 

16.89 

.27 

2.06 

Grams. 

3-5.96 

21.84 

.22 

2.55 

( 'alories. 

4,725 

255 

853        789. 49 
45  I         2.35 

113         99.64 
28  !       28.00 

227         27.92 

■1  1.  54 

.07 

1.98 

27s.  10     403.  70 

.41            .18 
12.36          1.16 

.".,  715 

32 

11 

243 

444 

49 

28.  00 
9.08 

260 

9 

Milk 

1.'>0          7.  4') 

11.35    1.59 

172 

Total 

Feces  (water-free) 
Amount  digested. 
Per  cent  digested. 
Energy  of  urine  .. 

8,604   2.017.27       60.00  1  374.98  I  483.22   1,023.90  ,  135.17  |     62.16 

11,327 

41a 

232.89       207.27 
1,810.00 

7.92 
52. 08 
86.80 

49.52       54.60  1      89.86 
326.46  >  428.62       934.04 

13.  29 
121.88 

90.16 

25.62 
36.54 

68.  78 

1,320 
10,007 

89. 72 

86.80  1     88.70 

91.22 

88.83 

407 

Energy    of     food 
oxidized  in  the 
body 

9,600 

JVrcentof energy 
utilized 

84.76 



' 





39 

During  this  experiment  the  subject  eliminated  4,538  grams  urine, 
containing  0.652  per  cent  or  29.58  grams  nitrogen.  The  average 
daily  nitrogen  balance  therefore  was  as  follows:  Income  in  food  15 
grams;  outgo  in  urine  7. -to  grams,  and  in  feces  1.98  grams;  indicating 
a  gain  of  5.62  nitrogen,  corresponding  to  35.12  grams  protein. 

This  unusual  diet  was  of  the  subject's  own  selection  and  apparently 
was  satisfactory. 

DIGESTION    EXPERIMENT    NO.   396. 

Kind  of  food. — Pears  and  walnuts,  with  small  quantities  of  granose 
and  milk. 

Subject.-^W.  S.  M. 

Weight  (with  clothes). — At  the  beginning  of  the  experiment  57.1 
kilograms  (120  pounds)  and  at  the  close  56.7  kilograms  (125  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
December  26,  1901. 

Table  20. —  Results  "/digestion  experiment  No.  396. 


Sam- 
ple 
No. 


51a 
223 


243 


Kind  of  food. 


Weight     Total    ,  N- 
l  of  ma-    organic    ' 


terial.  i  matter 


gen. 


Pears 

Walnuts. 
Milk 

Granose  . 


Grams. 

.1     9,778 

,|        771 

227 

113 


Grams. 
1,465.74 

725. 64 
27.92 
99.64 


Grams. 

12.  36 

30.31 

1.20 


Total 


10,889   2,318.94 


Pro- 
tein. 


Grams. 

77.25 

189.50 

7.49 

12.36 


Carbohydrates. 


Fat.       Sugar.   ' 

starch,      Fiber, 
etc. 


Ash. 


Heat  of 
combus- 
tion. 


Grams. 

37.16 

485. 10 

9.08 

1.16 


Grams. 

1,237.90 

36. 62 

11.35 

84.06 


46.85     286.60     532. 50   1,369.93 


Feces  (water-free)    1*4.48      168.38 

Amount  digested 2, 150. 56 

Per  cent  digested 92.  74 

Energy  of  urine 

Energy    of    f 1 

oxidized  in  the  | 
"body 


7.29  I     45.57 


38.  56 
84.10 


241.03 
84. 1C 


45.73  41.72 
186.77  1,328.21 
91.41         96.98 


Pe&centof  energy 
utilized .J. 


Grams. 

113.  43 

14.42 


2.06 


Grams.  Calories. 

33.  25  6, 287 

14.73  5,641 

1. 59  171 

2. 55  444 


129.91        52.12        12,  .542 


35.36  16.10  1,061 
94.55  36.02  11,481 
72.80  69.11  91.54 
301 


11,180 
89.12 


During  this  experiment  the  subject  eliminated  5,1*30  grams  of  urine, 
containing  0.397  per  cent  or  21.55  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
11.16  grains;  outgo  in  urine  5.39  grams,  and  in  feces  1.82  grams; 
indicating  a  gain  of  4.25  grams  nitrogen,  corresponding  to  26.56 
grams  protein. 

DIGESTION    EXPERIMENT    NO.    398. 


Kind  of  food. — Pears  and  cocoanuts  chiefly,  with  cheese,  tomatoes, 
and  olive  oil. 

Sufyect—W.  S.  M. 

Weight  (with  clothei). — At  the  beginning  of  the   experiment  57.1 
kilograms  (126  pounds)  and  at  the  close  56.3  kilograms  (124.5  pounds). 


40 

Duration. — Four  days,  with  twelve  meals,  beginning"  with  breakfast 
January  6,  1902. 

Table  21. — Results  of  digestion  experiment  No.  ->98. 


Sam- 
ple 
No. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 

combus- 
tion. 

Kind  of  food. 

of  ma-  |  organic 
terial.    matter. 

Sugar, 

starch, 
etc. 

Fiber. 

51a 

Grams. 

9,986 

971 

57 

14 

63 

Grams. 

1,  496.  91 

773.  77 

14.93 

.73 

63.00 

Grams. 

12.  62 

8.16 

1.91 

.02 

Grams. 

78.89 

50.98 

11.91 

.13 

Grams. 

37. 95 

495.  20 

.57 

.06 

63.00 

Grams. 

1,264.23 

93.89 

2.45 

.46 

Grams. 
115. 84 
133. 70 

"""68" 

Gram*. 

33.  95 

11.07 

1.03 

.07 

<  'alorirs. 
6,  421 
5  804 

231 

11 
32 

Cottage  cheese  . . . 

81 
5 

49 

Olive  oil 

586 

Total 

Feces  (water-free) 
Amount  digested. 

11.091    2,349.34 

22.71 

141.91 

596. 78 

1,361.03 

249. 62 

46.12  i     12,897 

57a 

175.45 

160.  65 

2, 188.  69 

93.16 

5.65 
17.06 
75. 12 

35.30 

106.61 

75.12 

52.11 
544.67 

91.27 

34.89 

1,326.14 

97.44 

38.  35 

211.27 

84.64 

14.80 
31.32 
67.91 

1,022 
11,875 

Per  cent  digested. 

92. 09 

133 

Energy    of    food 
oxidized  in  the 
body 

11, 742 

Per  cent of  energy 
utilized 

91.06 

' 

During  this  experiment  the  subject  eliminated  6,792  grams  urine, 
containing  0.344  per  cent  or  23.37  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
5.68  grams;  outgo  in  urine  5.84  grams,  and  in  feces  1.41  grams;  indi- 
cating a  loss  of  1.57  grams  nitrogen,  corresponding  to  8.81  grams 
protein. 

The  diet  used  in  this  experiment  was  chosen  by  the  subject  and 
proved  appetizing.  The  pears  were  ^aten  in  three  different  ways,  i.  e., 
raw,  baked,  and  combined  with  tomatoes  in  a  salad,  which  was  dressed 
with  a  little  olive  oil. 

DIGESTION    EXPERIMENT    NO.   401. 

Kind  of  food. — Apples,  dried  figs,  and  walnuts,  with  some  granose 
and  milk. 

Subject.— W.  S.  M. 

Weight  {with  clothes).- — At  the  beginning  of  the  experiment  57.6 
kilograms  (127  pounds),  and  at  the  close  58.1  kilograms  (128  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
January  14,  1902. 


41 


Table  22. — Results  of  digestion  experiment  No.  401. 


Sam- 
ple 
No. 


Kind  of  food. 


Weight      Total 
of  ma-    organic 

terial.    matter. 


Nitro- 
gen. 


Pro- 
tein. 


Fat. 


Carbohydrates. 

Sugar. 

starch.      Fiher. 
etc. 


Heat  of 
combus- 
tion. 


Qrams. 

Figs,  dried 1.012 

Apples 7.792 

Walnuts 657 

Milk 227 

Granose 113 


35 
230a 
223 

9  i 
2-13 


Grams. 

709.11 
863.  36 

618.  36 
27.92 
99.64 


Grams. 

6. 96 

5.11 

25.  83 

1.20 

- 


Grams. 
43.  51 
31.95 

161.  49 
7.49 

12.  36 


Grams. 

7.  us 

j     10.91 

413.38 

9.  UN 

1.16 


Grains. 

632.  .50 

769. 07 

31.21 

11.35 

84.06  I 


Grams. 
86.02 
51.43 

12.2s 

"■2.  W 


Grams. 

13.16 

20.  26 

12.  55 

1.59 

2.  55 


Calorics. 

3.133 

3,488 

4,sll 

172 

444 


Total 9,801  b,  378. 39       41.08      _"     -        441.61    1,528.19     151.79)     50.11)    12.04* 


Feces   water-free)   221.23      193.41 

Amount  digested 2. 184. 98 

Per  cent  digested 91. 86 

Energy  of  urine 

Energy    of    food 

oxidized  in  the 

body 


12.00 
29.  as 
70.  79 


75.  02 

181.78 

70.79 


Percent  of  energy 
utilized 


52.  01  32.  87 

.60    1.495.32 


£>y.  ou   i,  -wo.  as.     lie.  zo       zz. 
88.22         97.  85        77.95        44. 


$,  51       27.  82 
118.28       22.29 

1^ 


1,23-5 

10.M3 

■  >■>- 


10,-586 

-7. -7 


During  this  experiment  the  subject  eliminated  5,645  grams  urine, 
containing  0.424  per  cent  or  23,84  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
1<>.27  grams:  outgo  in  urine  5.99  grams,  and  in  feces  3  grams:  indi- 
cating a  gain  of  1.28  grams  nitrogen,  corresponding  to  8  grams  protein. 

DIGESTION    EXPERIMENT    NO.    403. 

K'md  of  food, — Apples,  dates,  and  peanuts,  with  some  granose,  olive 
oil.  tomatoes,  and  milk. 

Subject.— W.  S.  M. 

Weight  (with  clothes). — At  the  beginning  of  the  experiment  58.1 
kilograms  (128  pounds)  and  at  the  close  of  the  experiment  58.2  kilo- 
grams (128.5  pounds). 

DureUion. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
January  21.  1902. 

Table  23. — Results  of  digestion  experiment  No.  403. 


Carbohydrates. 


Sam- 
ple 
No. 


Kind  of  food. 


Weight     Total       Si 
of  ma-    organic 
terial     matter 


gen. 


Pro- 
tein. 


Fat. 


242a   Apples 

37     Dates 

Peanuts  . . 
Tomatoes. 
Olive  oil.. 
Granose  . . 
Milk 


Grams.     Grams.    Grams.    Grams.    Grams. 


255 
32 
49 

243 


3, 105       917.  57 
605.02 
642.  38 
2.80 


1,071 

694 

.54 

64 

113 

227 


4.63 


33.  57 
28.  92 


36.  23     226. 51 
.08  .48 


7.94 

3. 21 

328.  .50 

.22 


Sugar. 
starch, 

etc. 

Grams. 

811. 35 

550. 40 

73.63 

1.78 


Fiber. 


Ash. 


Heat  of 
combus- 
tion. 


Grams.    Grams.  Calories. 


64. 00    64. 00 

99.64         1.98       12.36         1.16 
27.92         1.20         7.49         9.08 


64.  71         9.  77 

22.49       13.92 

17.77 

. 32  .  27 


84.06 
11.35 


2.  06 


1.59 


Total 


Feces  (water-free i    220.55 

Amount  digested 2. 163. 48 

Per  cent  digested 91. 70 

Energy  of  urine 

Energy    of     food  I 

oxidized  in  the  | 

body 


10.82  67.60  69.15  43.-56  15.54  24.70 
38.67  241.73  344.96  1,489.01  87.78  21.17 
7V14        7s.  14        S3. 29         97.16       84.96       46.15 


Per  cent  of  energy  I 
utilized  


3,782 

2, 495 

4,651 

13 

595 

444 

172 


2,359.33   49.49   309.33  414.11  1,-532. 57   103.32   45.  S7   12,152 


1,315 

10,837 

89.16 

302 


10,  53-5 
86.70 


42 

During  this  experiment  the  subject  eliminated  5,893  grams  urine, 
containing  0.503  per  cent  or  29.64  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
12.37  grams;  outgo  in  urine  7.41  grams,  and  in  feces  2.70  grams; 
indicating  a  gain  of  ±26  grams  nitrogen,  corresponding  to  11.13  grams 
protein. 

DIGESTION    EXPERIMENT    NO.    105. 

Kind  of  food. — Apples,  dates,  pecans,  with  a  little  granose  and 
cottage  cheese. 

Subject.— W.  S.  M. 

Weight  {with  clothes). — At  the  beginning  and  close  of  the  experi- 
ment 59  kilograms  (130  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
January  28,  1902. 

Table  24. — Results  of  digestion  experiment  Xo.  405. 


Sam- 
ple 
No. 


Kind  of  food. 


242a   Apples. 

37 
233 

11 
243 


Dates . 

Pecans  

Cottage  cheese 
Granose 


Total 


Feces  (water  free) 

Amount  digested. 

Per  cent  digested. 

Energy  of  urine  . . 

Energy  of  food 
oxidized  in  the 
body 

Per  cent  of  energy 
utilized 


Weight 
of  ma- 
terial. 


Total 
organic 

matter. 


Nitro- 
gen. 


Gram*.     Grams.     Grams. 


1,365 
594 
45 
45 


1,248.24 
771.22 

559.  23 
11.80 
39.68 


7.31 

5.90 

14.90 

1.51 

.79 


Carbohydrates. 


Pro- 
tein. 


'•rams. 
45.68 
36.  85 
93.08 
9.41 
4.92 


Fat. 


Sugar, 

starch,      Fiber. 
etc. 


Grams.    Grams.    Grams. 
10.80    1,103.73       88.03 


.    1,103.73 

4.10  I     701.60 

424.81  !      22.51 

.  45  1.  94 

.  46         33. 48 


88.03 
28.67 
18.83 


Ash. 


Heat  of 
combus- 
tion. 


.82 


Grams. 

13.  29 

17.  75 

9.21 

.81 

1.02 


Calories. 

5,145 

3,182 

4,  652 

65 

177 


10,  354   2,  630. 17  |     30. 41     189. 94     440.  62    1 ,  863.  26     136.  35  j     42.  08        13. 221 


159.  76       140. 48 

2, 489.  69 

94. 66 


7. 25 
23. 16 
76.16 


45.32       37.32         41.37       16.47 

144.62     403.30    1,821.89      119.88 

76.16       91.53         97.78       87.92 


19.28 
22.80 
54. 18 


893 

12, 328 

93. 23 

181 


12, 147 
91.88 


During  this  experiment  the  subject  eliminated  5,618  grams  urine, 
containing  0.413  per  cent  or  23.33  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
7.60  grams;  outgo  in  urine  5.81  grams,  and  in  feces  1.81  grams; 
indicating  a  loss  of  0.05  gram  nitrogen,  corresponding  to  0.31  gram 
protein. 

Concerning  the  diet  used  in  this  test  the  subject  stated  that  it  was 
enjoyable  throughout  and  eaten  with  increasing  relish. 

DIGESTION    EXPERIMENT    NO.    106. 

Kind  of  food. — Apples,  raisins,  and  walnuts,  with  peanuts,  peanut 
butter,  granose,  cottage  cheese,  and  butter. 
Subject.— \s.  S.  M. 


48 


Weight  {with  clothes). — At  the  beginning 
ment  59.4  kilograms  (131  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning 
February  4,  1902. 


ind   close   of  the   experi- 
witli  breakfast 


Table  i2o. —  Results  of  digestion  experiment  No.  406. 


Sam- 
ple 
No. 


242a 

257 

223a 

10 
243 
255 

44 

11 


Kind  of  food. 


Weight 
of  ma- 
terial. 


Apples 

Raisins 

Walnuts 

Butter 

Grano-e 

Peanuts 

Peanut  butter 

Cottage  cheese  ... 


Grams. 

7,824 

1,338 

1.039 

28 

113 

73 

59 


Total 


10,-547 


Total 
organic 


Nitro- 


Grams. 

1,175.93 
915. 05 
387.12 
24. 08 
99.64 
G7.  58 
54.81 
19.13 


Grams. 

6.88 
9.74 
16.16 
.05 
1.98 
3.81 
2.77 
2.44 


2.  743.  34       43. 83 


Feces  (water-free)    165.39       144.92 

Amount  digested 2,  598. 42 

Per  cent  digested :      94.  72 

Energy  of  urine 

Energy    of    food  j 

oxidized  in  the  | 

bodv 


8.  46 

3-5.  37 
80.70 


Carbohydrates. 


l'r. 


Fat. 


Sugar, 
.starch, 

etc. 


Grams. 
43.  03 
60.88 

101.00 
.28 
12.36 
23.  *3 
17.29 
15.  26 


Grams. 

10.17 

8.16 

258.  90 

23.  80 

1.16 

34.  55 

27.  43 

.73 


Grams 
1,039.80 

s37. is 
19.53 


Fiber. 


<ira  i  us. 
82.  93 

8.  -S3 


84.06 

2.  06 

-  .  i  0 

1.45 

10.09 

3.14 

Ash. 


Grams. 

12.  52 

42.  01 

7.90 

.08 

2.  55 

1.87 

.30 

1.31 


273. 


364.90   2,001.55"      102.96  >     68.54 


Heat  of 
combus- 
tion. 


( 'alaries. 
4,847 

3,941 
3,009 
325 
444 
186 
395 
105 


13,552 


52.  93 
221.00 


47.10  j  31.89 
317.80  1,966.66 
87. 10         98.  25 


Pereentof energy 
utilized 


10.00 
92.  96 
90.30 


20.  47 
48.07 
70.14 


975 

12,577 

92. 80 

276 


12, 301 
90.78 


During  this  experiment  the  subject  eliminated  5,055  grams  urine, 
containing-  ()A±(\  per  cent  or  22.57  grams  nitrogen.  The  average  nitro- 
gen balance  per  day  was  therefore  as  follows:  Income  in  food  10.96 
grams:  outgo  in  urine  5.64  grams,  and  in  feces  2.12  grams:  indicat- 
ing a  gain  of  3.20  grams  nitrogen,  corresponding  to  2<»  grams  protein. 

The  subject  stated  that  the  combination  of  fruits  and  nuts  used  in 
this  test  was  quite  satisfactory.  The  raisins  were  seeded  and  with  the 
nuts  made  into  a  sort  of  mincemeat,  which  was  eaten  with  erreat  relish. 


DISCUSSION    OF    DIGESTION    EXPERIMENTS    WITH    SUBJECT    W.    S.    M. 

A  study  of  the  foregoing  experiments  brings  to  light  a  large  amount 
of  interesting  data.  In  order  to  facilitate  a  review  of  these  the  results 
have  been  summarized  in  the  following  tables. 

Table  26  shows  the  weight,  composition,  and  fuel  value  of  the  food 
eaten  per  day  during  the  different  experiments;  Table  27  summarizes 
the  coefficients  of  digestibility  for  each  of  the  eleven  experiments,  and 
Table  28  gives  a  summary  of  the  income  and  outgo  of  nitrogen  as 
determined  for  the  individual  experiment-. 


44 


Table  26.  —  Weight  <m<l  composition  offoodper  man  per  day. 


Ex- 

pel'l- 
lllfllt 

No. 


390 


391 
396 


401 
403 
105 

406 


Kind  of  f I. 


Weight      Total 
<pi  ma-    organic 
terial.    matter. 


Grape  <,  assorted.. 
Grapes,  and  Bra- 
zil nuts 

Grapes,  Brazil 
nuts,  granose... 

Grapes,  walnuts, 
granose 

Japanese  persim- 
mons, peanuts 
(milk,227granisi 

Pears.  walnuts. 
(milk. 227  grams; 
granose,  113 
grams) 

Pears,  cocoanut .. 

Dried  figs, apples, 
walnuts 

Apples,  dates, 
peanuts 

Apples.     da1     ! 
pecans  

Apples.  raisins, 
walnuts 


Grain.". 
2, 503 

2.170 

1,917 

2,172 

2.151 


2,  722 


2.450 
2,082  . 


2,  589 

2.637 


dram*. 

409.  64 

542.58 

J 

504.31 

579.74 

•".-7.  34 

594.  60 

657.58 

-     ■ 


Nitro- 
gen. 


Pro- 
tein. 


Fat. 


Grams. 
2.20 

10.66 

15.00 

11.46 

10.27 
12.37 

7.60 
10.96 


Grams. 
13.  75 

53.12 

66.61 


Grams. 
23.23 


Carbohydrates. 


Sugar. 

starch,     Fiber, 
etc. 


Heat  Of 
»h.    combus- 
tion. 


<t'ram-<.     Grams. 
222.  i :5  6.02 


199.64 

•_     " 

116.26  ,     213.65 

255.  98 


14.47 
9.84 
11.19 


drams.  Calories. 

7.61  1.047 

12.75  2,198 

15.4.;  2,487 

10.72  2,017 


33.  79       15.  54 


71. 65     133. 13 
35.  18      149.19 


64.  20      110. 40 
77.  33     103.  .53 


342.48 

340. 26 


383. 14 


^7.4^     110.15        165.86 
68.48       91.23 


32.  48 
62.  11 

25.83 

34.09 

25.  74 


13.03 

11.53 

12.53 

11.47 
10. 52 
17.14 


Average,  11 
gxt)g  ri- 
ments 2, 379 


9.39   58.70   107.63   335.33   26.71 


2,400 

2,  795 
2, 936 

2, 647 

2,634 

3,037 

3.  075 


12.58    2,479 


Table  27. — Summary  of  digestion  experiments. 


Ex- 
peri- 
ment 

No. 


389 
390 
393 
394 


401 
403 
405 


Kind  of  food. 


Total 
organic 

matter. 


Protein. 


Carbohydrates. 


Fat.      Sugar, 
starch 
etc. 


Fiber. 


Energy 

Ash.      avail- 
able. 


Grapes,  with  small  amount  of  olive 
oil,  tomatoes,  and  olives 

Grapes,  Brazil  nuts 

Grapes.  Brazil  nuts,  granose 

Grapes,  walnuts,  granose 

Persimmons  and  peanuts  (milk, 
227  grams ) 

Pears,  walnuts,  milk,  granose 

Pears  and  cocoanut 

Dried  figs,  apples,  walnuts 

Apples,  dates,  peanuts 

Apples,  date-,  pecans 

Apples,  raisins,  walnuts 


Per  ct. 

89. 52 
91.96 
93.31 
91.77 

89.72 
92.74 
93.16 
9L.86 

91.70 

72 


Average,  11  experiments. 


92. 56 


Per  ct. 

44.43 
84.17 
85.  44 
79.  76 

86.80 
84.10 
75. 12 
70.79 
78.14 
76.16 
80.70 


Per  ct.    Per  ct 


67.76 
91.20 
84.32 


r9.96 


B8.61 


Per  ct.  ]  Per  ri.     Prr  ct. 


95.84 
95.06 

97.45 
97.18 

91.22 
96.98 
97.  44 
97.  85 
97.16 
3  "- 
98.25 


42.  80  46. 13 

85.  40  58.  75 
61.77 

70.06  52.80 


58.78 
69.11 
67.91 
44.  4^ 
46. 15 
51.lv 

70.14 


81.86       58.4* 


85.35 
88.  72 
89.01 
88.18 

84.76 
89.12 

91.06 

-7  -7 
86.70 
91.88 
90.78 


88.78 


45 


Table  28. — Income  and  outgo  of  nitrogen. 


Ex- 
peri- 
ment 
No. 


389 


396 

398 
401 
403 
405 
406 


Kind  of  food. 


Grapes,  assorted ,  whole  period  (4  days) 

Average  for  1  day 

Grapes,  Brazil  nuts,  -whole  period  (4  days) 

Average  for  1  day 

Grapes.  Brazil  nuts, granose,  whole  period  (4  days) 

Average  for  1  day 

Grapes,  walnuts,  granose,  whole  period  (4  days) . . 

Average  for  1  day 

Persimmons,  peanuts   (milk,  227  grains),    whole 

period  (4  days) 

Average  for  1  day  . .   

Pears,   walnuts   (milk,    227   grams;    granose,   113 

grams) ,  whole  period  (4  days) 

Average  for  1  day , 

Pears,  cocoanut,  whole  period  (4  days) 

Average  for  1  day 

Dried  rigs,  apples,  walnuts,  whole  period  (4  days) 

Average  for  1  day 

Apples,  dates,  peanuts,  whole  period  (4  days) 

Average  for  1  day 

Apples,  dates,  pecans,  whole  period  (4  days) 

Average  for  1  day 

Apples,  raisins,  walnuts,  whole  period  (4  days) . . . 
Average  for  1  day 


Nitrogen. 


In  food. 


drain*. 

8.80 

2.20 
33. 99 

8.50 
42.64 
10.66 
34.49 

8.62 

60.00 
15.00 

45.  85 
11.46 
22.  71 

5.68 
41.08 
10.  27 
49.49 
12.37 
30.41 

7.60 
43.  83 
10.96 


In  urine. 


Grams. 
18.69 

4.67 
18.77 

4.69 
21.88 

5.47 
22.34 

5.59 

29. 58 
7.40 

21.55 

5.39 
23.37 

5.84 
23.  94 

5.99 
29.  64 

7.41 
23.33 

5.83 
22.57 

5.64 


In  feces. 


Grains. 
4.89 
1.22 
5.  39 
1.35 
6.21 
1.55 
6.98 
1.74 

7.93 
1.98 

7.29 
1.82 
5.64 
1.41 

12.01 
3.00 

10.  82 
2. 70 
7. 26 
1.81 
8.  46 
2.12 


Gain  (  +  ) 
or  loss  (  — ). 


Grams. 
-14. 78 

-  3.69 
+  9.83 
+  2.46 
+14.55 
+  3.64 
+  5.17 
+  1.29 

+22.49 

+  5.62 

+17.01 
+  4.25 

-  6.30 

-  1.57 
+  5.13 
+  1.28 
+  9.03 
+  2.26 

-  .18 

-  .05 
+12. 80 
+  3.20 


In  considering  these  and  the  succeeding  digestion  experiments  it 
must  be  remembered  that  the  digestibility  of  the  food,  and  therefore 
the  coefficients  of  digestibility,  depend  on  mamT  factors.  The  point  has 
been  so  freely  discussed  in  previous  publications  of  this  Office a  that  in 
this  present  instance  it  is  not  necessary  to  treat  the  matter  in  detail. 
It  might  not  be  out  of  place,  however,  to  call  to  mind  some  of  Praus- 
nitz's&  obseryations  in  this  connection.  He  points  out  that  there  are 
three  possibilities — either  (1)  each  food  digests  as  if  it  were  used  alone, 
or  (2)  one  is  hindered  or  (3)  is  helped  in  digestion  by  the  presence  of 
others.  For  the  experiments  under  discussion  the  question  is  an 
exceedingly  important  one. 

It  appears  from  an  examination  of  the  data  in  Table  32  that  in  the 
first  experiment,  No.  3S8,  in  which  the  diet  consisted  entirely  of  grapes, 
the  coefficients  of  availability  for  protein  are  extremely  low.  This 
may  be  accounted  for  in  several  wa}Ts.  The  protein  of  the  grape  may 
contain  considerable  amid  nitrogen,  although  an  examination  of  the 
data  for  the  urine  and  feces  would  tend  to  an  opposite  view.  The  total 
amount  of  protein  supplied  by  the  food  during  the  experimental  period 
was  55  grams,  while  the  feces  contained  30.55  grams,  or  oyer  60  per 
cent,  implying  either  a  large  amount  of  undigested  protein  or  an 
unusual  excretion  of  nitrogen  in  the  so-called  metabolic  products.  A 
reference,  howeyer,  to  Table  55,  page  73,  showing  the  metabolic  nitro- 
gen of  the  feces,  indicates  that  for  the  experiment  the  feces  contained 
about  1.3  grams  of  nitrogen  in  the  so-called  metabolic  products,  while 
the  average  of  the  11  experiments  is  1.35  grams.     Whether  the  low 

«U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  21,  pp.  53-80.      See  also 
Konig's  Chemie  der  menschlichen  Nahrungs-  und  Genussmittel,  1889,  p.  46. 
&  Arch.  Hyg.,  1893,  p.  626. 


46 

coefficient  obtained  in  this  instance  is  due  to  the  indigestibility  of  the 
grape  protein,  or  whether  it  is  a  case  of  personal  equation,  or  whether 
it  is  to  be  accounted  for  by  the  monotony  of  the  diet,  is  one  of  the 
many  questions  which  this  investigation  has  given  rise  to. 

The  coefficient  of  digestibility  for  sugar,  etc.,  is  fairly  high.  That 
for  the  fat  (ether  extract)  is  low,  but  as  we  are  not  perfectly  familiar 
with  the  composition  of  this  material  little  can  be  said  regarding  its 
digestibility. 

The  food  eaten  in  this  experiment  is  less  than  a  maintenance  diet, 
as  proved  by  the  loss  in  body  protein  and  total  weight.  The  results 
obtained  from  experiment  No.  389  are  much  more  satisfactory  in  every 
way.  The  amount  of  protein  was  almost  four  times  and  the  energ}T 
more  than  double  the  quantity  ingested  in  the  previous  experiment. 
The  coefficients  of  digestibility,  84  per  cent  for  protein,  91  per  cent 
for  fat,  85  per  cent  for  fiber,  and  58  per  cent  for  mineral  matter,  are 
all  far  higher  than  those  reported  for  the  grape  experiment.  This 
implies  that  the  Brazil  nut  is  quite  thoroughly  digested,  at  least  by 
this  subject.  Whether  like  conditions  would  obtain  with  other  sub- 
jects is  a  question  for  further  study.  The  Brazil  nut  does  not  find  as 
much  favor  with  fruitarians  generally  as  either  the  almond  or  walnut. 

When  walnuts  were  substituted  for  Brazil  nuts,  as  in  experiment 
No.  393,  a  decided  lowering  of  the  digestive  coefficients  was  noticed, 
which  tends  to  show  that  for  this  subject  at  least  walnuts  are  not  as 
well  assimilated  as  Brazil  nuts. 

It  is  of  more  than  passing  interest  to  note  the  high  digestibility 
observed  in  experiments  Nos.  394  and  398  for  a  diet  consisting  in  the 
main,  respectively,  of  Japanese  persimmons  and  peanuts  and  of  pears 
and  cocoanut.  These  two  combinations  are  not  usually  considered  to 
be  inviting  or  appetizing  even  for  one  meal,  yet  this  subject  subsisted 
on  each  of  them  for  four  days.  During  the  first  test  he  gained  140 
grams  in  body  protein,  while  during  the  second  he  lost  about  39  grams. 

It  appears  from  a  consideration  of  experiment  No.  401,  in  which  the 
main  foods  used  were  apples,  dried  figs,  and  walnuts,  and  No.  406, 
where  the  diet  consisted  chiefly  of  apples,  raisins,  and  walnuts,  that 
the  raisins  were  more  thoroughly  digested  than  the  dried  figs.  This 
point  is  further  emphasized  by  referring  to  Table  22,  which  shows  for 
the  period  covered  by  experiment  No.  401  a  gain  of  32  grams  protein, 
while  for  experiment  No.  406  a  gain  of  80  grams  is  recorded.  The 
fact  that  the  diet  used  in  the  latter  experiment  contained  some  pea- 
nuts and  peanut  butter  may  account  to  some  extent  for  the  increased 
digestibility  but  not  for  the  great  difference  observed. 

A  comparison  of  the  results  of  experiments  Nos.  403  and  405,  in 
which  apples  and  dates  were  eaten,  combined  in  the  former  test  with 
peanuts  and  in  the  latter  with  pecans,  indicates  that  for  this  subject 
there  is  little  choice  between  the  two  nuts  as  regards  digestibility. 
The  main  difference  observed  was  in  the  fat. 


47 


The  average  coefficients  of  digestibility  for  the  fruits  and  nuts  in  the 
above  experiments  made  with  this  subject  indicate  that  these  foods 
possess  a  high  nutritive  value.  This  is  shown  further  by  the  fact  that 
during  the  entire  experimental  period  of  eleven  weeks,  from  November 
19,  1901,  to  February  7,  1902,  w^hile  living  upon  a  diet  consisting 
mainly  of  fruit  and  nuts  the  subject  gained  7  pounds  in  body  weight. 

It  appears  from  Table  28  that  the  income  of  nitrogen  in  the  food  was, 
with  the  exception  of  experiment  No.  391,  generally  low.  The 
minimum  quantity  of  nitrogen,  recorded  for  experiment  No.  388, 
namely,  2.2  grams  per  day,  was  naturally  coexistent  with  the  maximum 
loss.  It  would  seem  from  the  results  of  experiment  No.  105  that  with 
a  diet  furnishing  about  1,100  calories  of  energy  this  subject  required 
about  8  grams  of  nitrogen  per  day  for  the  maintenance  of  nitrogen 
equilibrium,  for  with  a  daily  income  of  7.6  grams  of  nitrogen  there  was 
a  loss  of  only  0.05  gram.  In  two  experiments,  Nos.  388  and  398, 
where  the  income  fell  still  lower,  there  was  a  corresponding  greater 
loss  of  bod}T  protein.  In  the  remaining  experiments,  notwithstanding 
the  small  income  of  nitrogen,  there  is  recorded  an  average  daily  gain 
varying  from  1.28  grams  of  nitrogen  in  experiment  No.  101  to  5.62 
grams  in  experiment  No.  391. 

EXPERIMENTS  WITH  C.   P.   H. 

The  details  follow  of  the  digestion  experiments  made  with  C.  P.  H., 
who,  as  previously  stated,  was  a  man  about  60  }Tears  old  and  in  excellent 
health.  For  many  years  he  had  been  accustomed  to  a  diet  similar  to 
that  eaten  during  the  experimental  period. 

DIGESTION    EXPERIMENT    NO.    391. 

Kind  <>f  food.  — Bananas. 

Subjet't.'—  C.  P.  H. 

Weight  {with  clothes). — At  the  beginning  and  close  of  the  experi- 
ment, 61.7  kilograms  (136  pounds). 

Duration. — Three  days,  with  eight"  meals,  beginning' with  breakfast 
December  2,  1901. 

Table  29. — Results  of  digestion  experiment  No.  391. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Nitro-        Pro-         F 
gen.        tein.    |     rai- 

• 

Sugar, 

starch,     Fiber, 
etc. 

212a 

Bananas 

Feces  ( water-free) 
Amount  digested. 
Per  cent  digested. 

Grams.     Grams. 
6,520  j     906.28 

Grams. 
10.53 

Grams. 
65.85 

Grams. 
9.78 

Grams. 
809. 13 

Grams.    Grams. 
21.52        33.25 

Ca/m  ;rs. 
3,839 

29a 

57.40  1       50.21 
|     856.07 

2.52 

8.01 

76.07 

15.78 
50.07 
76.04 

7.  93 

1 .  85 
18.92 

24.22  |       2.28 
784.91        19.24 
97.01  1     89.40 

7.19 
26.06 
78.38 

296 
3,543 
92. 30 

63 

Energy    of    food 
oxidized  in  the 

3,480 

Per  cent  of  energy 

90.66 

«This  subject  usually  ate  but  two  meals  per  day. 


48 

During  this  experiment  the  subject  eliminated  2,422  grams  urine, 
containing  0.497  per  cent  or  12.03  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
3.51  grams;  outgo  in  urine  4.01  grams,  and  in  feces  0.84  gram; 
indicating  a  loss  of  1.34  grams,  corresponding  to  8.38  grams  protein. 

The  subject  usually  rose  at  6.30  and  took  a  cold-water  sponge  bath, 
followed  by  gymnastic  exercises.  He  was  engaged  in  literary  work, 
though  he  also  exercised  about  four  hours  daily  in  the  open  air. 

This  -diet  of  bananas  became  exceedingly  monotonous,  and  the  subject 
craved  some  variation  soon  after  the  commencement  of  the  experi- 
ment. The  fruit  was  eaten  both  raw  and  cooked,  and  was  most 
pleasing  when  toasted,  with  a  little  salt  added.  It  was  noticed  that 
when  raw  bananas  were  eaten  the  subject  was  not  hungry  as  soon  as 
when  the  toasted  fruit  was  eaten.  Ordinarily  the  subject  ate  but  two 
meals  a  day.  but  he  found  that  two  meals  of  bananas  were  not  suffi- 
cient to  keep  him  from  being  hungry  all  the  time.  He  stated  that  he 
felt  as  well  at  the  close  of  the  experiment  as  at  the  beginning,  except 
that  he  was  hungry  for  something  which  bananas  did  not  furnish  and 
which  he  thought  nuts  or  something  akin  to  nuts  would  supply.  He 
did  not  think  that  bananas  should  have  all  the  credit  for  his  continued 
health  and  good  physical  condition,  since  he  believed  that  he  could  have 
fasted  for  the  three  days  and  still  have  been  strong  and  well,  provided 
be  could  have  had  at  least  eight  hours  sleep  per  day. 

DIGESTION    EXPERIMENT    NO.   392. 

Kind  of  food. — Bananas  and  almonds. 

Subject.— C.  P.  H. 

Weight  (with  clothes). — At  the  beginning  of  the  experiment  62.8 
kilograms  (138.5  pounds),  and  at  the  close  6'2.$  kilograms  (138  pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
December  10,  1901. 


Table  30. 

—ResuU 

s  of  digestion  experiment  No. 

392. 

Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

Nitro- 
gen. 

&   ** 

Carbolr 

rdiates. 

Ash. 

Heat  of 

combus- 
tion. 

Sugar, 
starch, 

etc. 

Fiber. 

212a 

Gram*. 

7, 058 

481 

Grams. 

981. 05 
446.38 

Qrams. 

11.41 
13.30 

Grams.    Grams. 
71.28       10.59 
83.12     261.19 

Grams. 

875. 89 

89.66 

Grams. 
23.29 
12. 41 

Grams. 
36.00 
13.37 

4,154 

249 

Almonds 

3,317 

Total 

Feces  (water-free) 
Amount  digested. 
Per  cent  digested . 

7,539 

1,427.43 

24.  71 

1.54.  40     271.  78 

965.  55 

35.70 

49.37 

7,471 

33a 

172.03 

143.  49 
1,283.94 

89.91 

7.41 
17.30 
70.01 

46.34        41.63 
L08.06     230.15 
70.00       84.70 

47.16 
918.  39 
95.13 

8.36 
27.  34 
76.59 

28.54 
20.83 
42.19 

931 
6,  .540 

87. 53 

136 

Energy    of    food 
oxidized  in  the 
bodv 



6,405 

Per  cent  of  energy 





85.73 

1" 

49 


During-  this  experiment  the  subject  eliminated  3,750  grams  urine. 
containing  0.553  per  cent  or  20.73  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
♦3.18  grams;  outgo  in  urine  5.18  grams,  and  in  feces  1.86  grams:  indi- 
cating a  loss  of  0.86  gram  nitrogen,  corresponding  to  5.38  grams 
protein. 

During  the  first  day  of  this  test  the  subject  ground  the  almonds  to  a 
tine  paste,  thereby  causing  a  separation  of  the  oil.  This  pasty  mass, 
closely  resembling  peanut  butter,  did  not  digest  well.  During-  the  suc- 
ceeding three  days  he  ate  the  nuts  without  grinding,  and  thev  seemed 
to  digest  more  easily.  The  diet  was  appetizing  and  very  satisfactory 
to  the  subject,  who  believed  that  he  could  follow  it  much  longer  than 
four  days  and  also  work  hard,  both  physically  and  mentally. 

The  results  of  the  experiment,  however,  do  not  bear  out  this  belief. 
The  nitrogen  equilibrium  was  not  kept  up,  the  energy  utilized  was 
very  low.  and  there  was  a  slight  loss  of  body  weight. 

DIGESTION    EXPERIMENT    NO.    395. 

Kind  "ff<><>d. — Bananas  and  walnuts. 

Subject.— €.  P.  H. 

Weig/U  {with  clothes).- — At  the  beginning  of  the  experiment  63.2 
kilograms  (139.5  pounds),  and  at  the  close  of  the  experiment  62.1 
kilograms  (137  pounds). 

Duration. — Four  days,  with  six  meals,  beginning  with  first  meal 
December  18,  1901. 

Table  31. — Results  of  digestion  experiment  No. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight 

of  ma- 
terial. 

Total 
organic 

matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbon  j 

drates. 

Ash. 

Heat  of 
combus- 
tion. 

Sugar. 

starch. 

etc. 

Fiber. 

212a 
223a 

Bananas 

Walnuts 

Total 

Feces  I  water-free) 

Amount  digested. 
Per  cent  digested. 

Gram-<. 
6,180 
1,050 

Grams. 
859. 07 

391.33 

Grams. 

9.99 
16.34 

Grams. 
62.41 

102. 17 

Grains. 

9. 27 

261.65 

Grams. 

767.  00 
19.74 

Grams. 

20.  39 

7.77 

Grams. 

31.52 

7.  98 

Calories. 

3,637 
3.  0-58 

7. 230 

1,250.40 

26.  33 

164.58 

270.  92 

786.74 

2s.  16 

39.  50 

6.  695 

45a 

164.0t> 

142. 14 
1,106.26 

88.60 

6.36 
19.  97 
75.  85 

39.73 

124.  85 

75.  B5 

41 .  25 
229.  67 

-1.7'.' 

48.81 

737.  93 
93.  SO  r 

12.  35 
15.81 

.56.12 

21.92 
17.58 

44.  52 

9:30 
5,  76-5 

156 

Energy    of    food 
oxidized  in  the 



5,609 

Percent  of  energy 

S3.  78 

During  this  experiment  the  subject  eliminated  2,790  grams  urine, 

containing  0.644  per  cent  or  17. '.'7  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
6.58  grams:  outgo  in  urine  4.49  gram>  and  in  feces  1.59  grams; 
indicating  a  loss  of  0.50  gram  nitrogen,  corresponding  to  3.13  grams 
protein. 

1453— No.  132—03 4 


50 

As  above  noted,  only  six  meals  were  taken  during  this  test — on  the 
first  da\T,  one;  on  the  second  day  and  third  day,  two  meals  each;  and 
on  the  fourth  da}',  one  meal. 

The  subject  noticed  that  the  diet  used  was  monotonous,  and  that 
he  did  not  look  forward  to  mealtime  with  any  degree  of  pleasur- 
able anticipation.  <  He  also  observed  that  while  his  general  health 
remained  good,  when  running  up  hill  his  legs  became  weak  before 
reaching  the  top,  which  did  not  happen  when  using  a  diet  of  cereals, 
legumes,  fruit,  and  nuts.  Undoubtedly  the  loss  of  weight  would 
have  been  much  less  and  more  meals  would  have  been  taken  during 
the  experiment  had  the  subject  been  able  to  eat  the  food  with  more 
relish. 

DIGESTION    EXPERIMENT    NO.    397. 

Kind  of  food. — Apples  and  walnuts. 

Subject.—  C  P.  H. 

Weight  (with  elothes). — At  the  beginning  of  the  experiment,  63.1 
kilograms  (139  pounds),  and  at  the  close  of  the  experiment,  61.9  kilo- 
grams (136.5  pounds). 

Jjiwation. — Four  days,  with  nine  meals,  beginning  with  breakfast 
December  26,  1901. 

Table  32. — Results  of  digestion  experiment  No.  ->97. 


Sam- 
ple Kind  of  food. 


Weight     Total 

of  ma-  j  organic 
terial.     matter.       seii- 


Ni  tr<  •- 


Grams. 

Apples j    4,593 

Walnuts I     1,589 


209a 
223a 


53a 


Grams.    Grams. 

467.56  !      3.89 
592.23       24.74 


Pro- 
tein. 

Carbohydrates. 

Ash. 

Fat.       Sugar, 
starch, 
etc. 

Fiber.' 

lira, us. 

24.34 

154. 60 

<ir<  mis.     Grams. 
24.80  1     375.70 
S96.00         29.87 

Grams. 

42.  72 
11.76 

Grams. 

11.02 
12.  08 

Heat  of 
combus- 
tion. 


Calories. 
2, 100 

4,599 


Total 6, 182    1 ,  059.  79       28.  63     178. 91 


Feces  (water-free)    215. 45       I<s3.24       10.75 
Amount  digested 876.56       17.88 


Per  cent  digested 

^nergy  of  urine  . . 

Energy  of  food 
oxidized  in  the 
body 

Per cent  of  energy 
utilized 


82. 72       62 


67.18 

111.76 

62.  16 


420.  SO       405.57  ■     54.48  |     23.10 


70.  19         33.66 

350.31       371.91 

83.25         91.70 


11.91 
42.  57 
78.14 


1,276 

5,  423 

80.95 

140 


5,283 

7^.86 


During  this  experiment  the  subject  eliminated  4,024  grams  urine, 
containing  0.150  per  cent  or  18.14  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
7.18  grams;  outgo  in  urine  -1.53  grams,  and  in  feces  2.69  grams; 
indicating  a  loss  of  0.01  gram  nitrogen,  corresponding  to  0.25  gram 
protein. 

The  subject  stated  that  In1  did  not  find  this  diet  as  sustaining  as 
when  bananas  were  used  in  the  place  of  apples.  Usually  two  meals 
sufficed  for  the  day's  need,  but  on  the  second  day  of  the  experiment 


51 

he  felt  the  necessity  of  a  third  meal,  which  was  eaten  about  7  p.  in. 
In  this  instance  the  physiological  results  are  entirely  in  accord  with 
data  of  the  test.  The  diet  furnished  only  a  small  amount  of  nutri- 
ment, and  as  a  natural  consequence  the  subject  felt  weak  and  unable 
to  perform  his  usual  gymnastic  exercises  or  to  take  his  accustomed 
long  walk. 

DIGESTION    EXPERIMENT    NO.   31)9. 


Kind  of  food. — Apples  and  almonds. 

Subject.  - C.  P.  H. 

Weight  {with  clothes).- — At  the  beginning*  of  the  experiment,  03.7 
kilograms  (140.5  pounds),  and  at  the  close,  61.9  kilograms  (136.5 
pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
January  6,  1902. 

Table  33. — Results  of  digestion  experiment  JSro.  S99. 


Sam- 
ple 
No. 

Total 
organic 
matter. 

Nitro- 
gen. 

Pro- 
tein. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Kind  of  food.         of  ma- 
terial. 

Fat. 

Sugar, 

starch, 

etc. 

Fiber. 

209a 
249 

Apples 

Almonds 

Total 

Feces  (water-free) 
Amount  digested. 
Per  cent  digested. 

Grams. 

5,840 

851 

Grams. 

594. 50 
789.  69 

Grams. 

5.01 

23.53 

Grams. 

30.95 

147. 04 

Grams. 

31.53 

462. 10 

Grams. 
477. 70 
158. 60 

Grams. 
54. 32 
21.95 

Grains. 
14.02 
23.66 

Calories. 
2,683 
5,883 

6,691 

1,384.19       28.57 

177.  99 

493.63     636.30 

76. 27 

37.68 

8,566 

61a 

162. 48 
6,528.52 

144. 10 

1, 240. 10 

89.61 

7.29 
21. 2$ 

74.48 

45.  56 
132.  43 
74.41 

58.00 

435.  63 

88.  23 

26. 45 

609. 85 

95. 85 

14.09 
62.18 
81.53 

18.38 
19.30 
51.22 

1,018 
7,548 
88.11 

Energy  of  urine  .... 

165 

Energy    of    food 
oxidized  in  the 

7,383 

Per  cent  of  energy 

86.18 

1 

[" 

During  this  experiment  the  subject  eliminated  5,125  grams  urine, 
containing  0.399  per  cent  or  20. -15  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
7.14;  outgo  in  urine  5.11  grams,  and  in  feces  1.82  grams;  indicating 
a  gain  of  0.21  gram  nitrogen,  corresponding  to  1.31  grams  protein. 

The  subject  drank  no  water  during  this  experiment  and  although 
apples  are  quite  succulent  and  supply  considerable  water,  the  lack  of 
it  as  a  beverage  may  tend  to  account  to  some  extent  for  the  loss  of  4 
pounds  in  body  weight.  The  fact  that  there  was  such  a  decrease 
in  weight  combined  with  a  slight  increase  in  protein  would  seem  to 
warrant  such  a  conclusion. 

The  subject  found  himself  becoming  steadily  weaker  as  the  experi- 
ment continued.  He  omitted  much  of  his  usual  exercise  and  consider- 
ably shortened  his  daily  walk. 


52 


DIGESTION    EXPERIMENT    NO.   100. 

Kind  of  food. — Apples,  bananas,  walnuts. 

Subject.— Q.  P.  H. 

Weight  {with  clothes). — At  the  beginning  of  the  experiment,  61  kilo- 
grams (141  pounds),  and  at  the  close,  61.2  kilograms  (111.5  pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
January  11,  1902. 

Table  34. — Results  of  digestion  experiment  No.  400. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Sugar, 

starch, 

etc. 

Fiber. 

209a 

Grams. 
3,968 
4,196 
1,531 

Grams. 

403.  97 
583. 24 
570. 60 

Grams. 

3.36 

6.78 

23.84 

Grams. 

21.  04 

42.  38 

148. 97 

Grams. 

21.43 

6.29 

3S1.  52 

Grams. 

324. 60 
520.  72 
28. 78 

Grams. 
36.90 
13. 85 
11.33 

Grams. 

9.52 

21.40 

11.63 

Calorics. 
1,820 
2,470 
4,441 

212a 
223a 

Total 

Feces  (water-free) 
Amount  digested. 

9, 695 

1,557.81 

33.98 

212.  39 

409. 24 

874. 10 

62.08 

42.55 

8,731 

C5a 

176. 47 

151. 23 

1, 406. 58 

90.30 

8.63 
25.  35 
74.61 

53.  91 
158.  48 
74.61 

40.28 

368.  96 

90.15 

48.14 

825. 96 

94.48 

8.90 
53.18 
8f>.  fifi 

25. 24 
17.31 
40.68 

1,006 

7,  725 

Per  cent  digested. 

88.47 

198 

Energy    of     food 
oxidized  in  the 

! 

7,527 
86.20 

Per  cent  of  energy 
utilized 

During  this  experiment  the  subject  eliminated  3,350  grams  urine, 
containing  0.575  per  cent  or  19.30  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
8.51  grams;  outgo  in  urine  1.82  grams,  and  in  feces  2.16  grams; 
indicating  a  gain  of  1.53  grains  nitrogen  or  9.56  grams  protein. 

The  bananas  were  sliced  and  cooked  to  a  mush  without  adding  water 
or  salt.  They  were  found  to  be  more  palatable  than  when  eaten  either 
raw  or  toasted. 

This  test  was  much  more  satisfactory  than  the  previous  one  in  many 
ways.  The  weight  was  slightly  increased  and  there  was  an  appre- 
ciable gain  in  protein.  The  subject  remained  in  good  physical  con- 
dition during  the  entire  experimental  period,  exercising  and  taking 
long  walks.  On  the  second  day  he  ran  almost  a  mile  in  six  minutes, 
and  remarked  that  he  could  have  kept  up  the  exercise  longer.  He 
also  performed  considerable  mental  work  during  the  four-day  experi- 
ment, writing  as  late  as  midnight  on  two  occasions. 


53 

DIGESTION    EXPERIMENT   NO.  402. 

Kind  <>f  food. — Apples,  bananas,  almonds. 

Subject.— C.  P.  H. 

Weight  {with  clothes). — At  the  beginning  and  end  of  the  experiment, 
64.2  kilograms  (141.5  pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
January  21,  1902. 

Table  35. — Results  of  digestion  experiment  No.  402. 


... 

Carbohydrates.  1 

Heat  of 
combus- 
tion. 

Sam- 
ple         Kind  of  food. 
No. 

Weight      iuuu       Nitm- 
of  ma-    organic     JJ™° 
terial.    matter.      g 

Pro- 
tein. 

Fat. 

Sugar, 

starch, 

etc. 

1    Ash. 

Fiber. 

209a 
212a 
249 

Apples 

Grams. 
3,515 
3,572 

Grams. 
357. 81 
496. 52 

Grams. 

2.98 

5.77 

36.  85 

Grams. 
18.63 
36.07 

230. 32 

Grams. 

18.98 

5.36 

723. 80 

Grams. 

287.  51 
443.30 

248.  47 

Grams,   drams.  Calories 
32.69  |      8.44         1,612 
11.79  i     18.22         2,100 

1,333 

1 . 936. 98 

34. 39       37. 06         9, 199 

Total 

8,420  !2,091.31       45.60  ■  235.02     74S.  14       979.28 

78.87  i     63.72       12,911 

73a 

Feces  (water-free) 
Amount  digested. 

205.  35 

177.81 

1, 913.  50 

91.51 

9.16 
36.44 
79.93 

57.20  |     61.09 

227.82  1  087.05 

79.93  j     91.84 

46.56 
932.  72 
95.24 

12.96  1     27.  .54 
65.91       36.18 
83.57  j     57.25 

1,244 
11,667 

Per  cent  digested. 

90.36 

285' 

Energy    of    food 
oxidized  in  the 

1 1 , 382 

Per  cent  of  energy 

88.15 

, 

1 

During  this  experiment  the  subject  eliminated  4,253  grams  urine, 
containing  0.469  per  cent  or  19.97  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
11.41  grams;  outgo  in  urine  4.94  grams,  and  in  feces  2.29  grams;  indi- 
cating a  gain  of  4.13  grams  nitrogen,  corresponding  to  25.81  grams 
protein. 

The  diet  of  apples,  bananas,  and  almonds  was  eaten  with  consider- 
able relish.  The  subject  believed  that  he  could,  if  necessary,  main- 
tain his  condition  on  this  diet;  but  for  the  sake  of  variety  he  felt  that 
it  would  be  well  to  add  food  made  from  cereals  and  relishes,  such  as 
honey,  etc.  On  such  a  diet  he  believed  he  could  perform  heavy  man- 
ual labor.  During  the  study  he  exercised  a  great  deal  every  day,  and 
was  also  occupied  with  considerable  mental  work. 

DIGESTION    EXPERIMENT    NO.    404. 


Kmd  of  food. — Apples,  bananas,  and  Brazil  nuts. 

Subject.— Q.  P.  H. 

Weight  (wtt/i  clothes). — At  the  beginning  of  the  experiment,  64 
kilograms  (141  pounds),  and  at  the  close  63.5  kilograms  (140  pounds). 

Duration. — Four  days  with  eight  meals,  beginning  with  breakfast 
January  28,  1902. 


54 


Table  36. — Results  of  digestion  experiment  No.  404- 


Sam- 
ple 

No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Total       Nitro- 
organic  !  WltJ° 
matter.      &eu- 

Sugar, 

starch, 

etc. 

Fiber. 

209a 
212a 
254a 

Grams.     Grams. 
5, 840       594.  50 
3,  374       468. 97 
1,021  j     469.45 

Gi'ams. 
4.96 
5.45 
14.99 

Grams. 
30.95 
34.08 
93.72 

Grams. 

31.53 

5.06 

334. 08 

Grams. 

477. 70 

418. 70 

19.70 

Grams. 
54.32 
11.13 
21.95 

Grams. 
14.02 
17.21 
13.78 

Calories. 
2, 679 
1  986 

Brazil  nuts 

3,897 

Total 

10,235   1,532.92 

25. 40 

158.75 

370. 67 

916. 10 

87.40 

45.01 

8,562 

81a 

Feces  (water- free) 
Amount  digested. 
Per  cent  digested. 
Energy  of  urine  . . 

182. 31 

152. 83 

1, 380. 09 

90.04 

6.27 
19.13 
75.34 

39. 12 
119. 63 
75.34 

31.59 

339. 08 

91.47 

64.31 

851.  79 

92.98 

17.81 
69.  59 
79.62 

29.48 
15. 53 
34.51 

998 
7,564 
88.  31 

150 

Energy    of    food 
oxidized  in  the 
body 

7,414 

Per  cent  of  energy 

86  61 

During  this  experiment  the  subject  eliminated  4,807  grams  urine, 
containing  0.464  per  cent  or  22.29  grams  nitrogen.  The  average  nitro- 
gen balance  per  day  was  therefore  as  follows:  Income  in  food  6.37 
grams;  outgo  in  urine  5.57  grams,  and  in  feces  1.57  grams;  indicating 
a  loss  of  0.77  gram  nitrogen,  corresponding  to  4.81  grams  protein. 

It  appears  from  the  above  results  that  although  the  subject  consid- 
ered this  diet  pleasing  and  appetizing  he  did  not  partake  of  the  bananas 
and  Brazil  nuts  quite  so  freely  as  he  did  of  bananas  and  almonds  in 
the  previous  combination.  There  was  a  constant  craving  for  greater 
variety  and  especially  for  cereals  and  vegetables.  The  general  health 
of  the  subject  continued  excellent  throughout  the  experimental  period. 

DIGESTION    EXPERIMENT    NO.   407. 

Kind  of  food. — Apples,  bananas,  pecans. 

Subject.— Q.  P.  H. 

Weight  (with  clothes). — At  the  commencement  and  close  of  the 
experiment  63.5  kilograms  (140  pounds). 

Duration. — Four  days  with  eight  meals,  beginning  with  breakfast 
February  4,  1902. 

Table  37. — Results  of  digestion  experiment  No.  4°7. 


Sam- 
ple 
No. 

Kind  of  food 

Weight     Total 
of  ma-    organic 
terial.    matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Sugar, 

starch, 

etc. 

Fiber. 

209a 

Grams.    Grams. 

4,110       418.40 

4,818       669.68 

453  1     426.52 

Grams. 
3.48 
7.79 
11.35 

Grams. 
21.78 
48.66 
70.99 

Grams. 

22.20 

7.22 

324.00 

Groin*. 

336.  20 

597.  90 

17.17 

Grams. 
38.  22 
15. 90 
14.36 

Crams. 

9.  86 

24.  57 

7.02 

Calorics. 
1 .  884 

212a 

2,i 836 

233 

3,551 

Total 

Feces  (water-free) 
Amount  digested. 
Per  cent  digested. 

9,381  4,514.60 

22.62 

141.43 

353. 42 

951.  27 

68.48 

41.45 

8, 271 

93a 

173.80  |     149.28 
1,365.32 

6.91 
15.71 
69.46 

43.18 
98.25 
69.46 

41.71 
311.71 
88.19 

54.91 

896.  36 

94.24 

9.48 
59.00 
86.16 

24.  52 
16.93 
40.85 

981 
7,290 

1      90. 15 

88.13 

123 

Energy  of  food 
oxidized  in  the 
body 

7,167 

Per  cent  of  energy 
utilized 

86.65 

1 

1 

55 

During  this  experiment  the  subject  eliminated  4,776  grams  urine, 
containing  0.607  per  cent  or  29.02  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
5.68  grams;  outgo  in  urine  7.25  grams,  and  in  feces  1.73  grams; 
indicating  a  loss  of  3.3()  grams  nitrogen,  corresponding  to  20.63  grams 
protein. 

From  the  above  results  it  appears  that  the  diet  during  this  test  was 
less  sustaining  than  that  used  in  experiment  No.  401.  The  subject  had 
been  suffering  from  a  slight  laxative  condition,  which  quickly  disap- 
peared upon  the  present  diet.  The  general  impression  is  that  fruits 
are  more  or  less  of  a  cure  for  constipation,  but  in  the  case  of  this  sub- 
ject the  combination  of  fruit  and  nuts  had  the  opposite  effect. 

The  subject  during  this  test  again  felt  a  craving  for  some  kind  of 
cereal  food,  but  maintained  his  usual  good  health  and  spirits,  notwith- 
standing the  loss  of  body  protein.  Had  the  experiment  lasted  for 
eight  or  ten  da}^s  this  probably  would  not  have  been  the  case. 

DIGESTION    EXPERIMENT    NO.    408. 

Kind  of  food. — Apples,  bananas,  pecans,  and  granose. 

Subject.—  C.  P.  H. 

Weight  (with  clothes). — At  the  beginning  of  the  experiment,  64.6 
kilograms  (142.5  pounds),  and  at  the  close,  64.2  kilograms  (141.5 
pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
February  11,  1902. 


Table  38.- 

—Result. 

!  of  digestion  experiment  No.  408. 

Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

\ 

Carbohydrates. 

L 

Nitro-  1     Pro-    j    Vat 
gen.       tein.       Fat" 

Sugar, 

starch, 

etc. 

Fiber. 

Ash. 

combus- 
tion. 

209a 

Apples 

Grams. 

568 

2,042 

340 

992 

Grams. 
57.82 
283. 82 
320. 10 
874. 74 

Grams,    (i mm*. 
0.48         3.01 

Grams. 

3.07 

3.06 

243. 15 

10.  22 

Grams. 

46.46 
253. 40 

12.89 
737. 95 

Grams. 

5.28 
6.74 
10.78 
18.05 

Grams. 

1.36 
10.41 

5.27 
22.42 

Calories. 
260 

212a 

3.30 
8.52 
17.37 

20.62 
53.28 
108.  52 

1,203 

233 

Pecans  

2,663 
3,887 

243 

Granose 

Total 

Feces  (water-free) 
Amount  digested. 

3,942 

1,536.48 

29.67     185.43  |  259.50 

1, 050. 70 

40.  85 

39.46 

8,013 

97a 

204.  50 

225. 35 

1,311.13 

85.34 

10.64 
19.03 
64.16 

66.49 
118.  94 
64.16 

48.16 

211.  34 

81.45 

83.68 
967. 02 
92.04 

27. 02 
13.83 
33.86 

39.15 
0.31 

1/374 

6, 639 
82.88 

Energy  of  urine.. 

149 

Energy    of    food 
oxidized  in  the 
body 



6,490 
81.02 

Per  cent  of  energy 
utilized 





1                  1 

1 1 

During  this  experiment  the  subject  eliminated  3,209  grams  urine, 
containing  0.980  per  cent  or  31.43  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
7.42  grams;  outgo  in  urine  7.86  grams,  and  in  feces  2.66  grams;  indi- 
cating a  loss  of  3.10  grams,  corresponding  to  19.38  grams  protein. 


56 

A  thick  pudding  was  made  of  the  bananas  cooked  in  their  own  juice 
with  the  addition  of  granose.  This  dish  the  subject  declared  to  be 
very  palatable  and  satisfying.  The  apples  were  eaten  either  baked  or 
stewed.  The  subject  considered  this  diet  very  palatable  and  did  not 
crave  any  other  foods. 

DIGESTION    EXPERIMENT    NO.    409. 

Kind  of  food. — Oranges,  bananas,  pecans. 

Subject.— C.  P.  H. 

Weight  {with  clothes). — At  the  beginning  of  the  experiment,  64.9 
kilograms  (143  pounds),  and  at  the  close,  64.2  kilograms  (141.5  pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
February  18,  1902. 


Table  39.- 

— Results  of  digestion  experiment  Ao.  409. 

Sam- 
ple 

No. 

Kind  of  food. 

Weight;    Total 
of  ma-  i  organic 
terial.  !  matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat, 

Carbohj 

-drates. 

Ash. 

Heat  of 
combus- 
tion. 

Sugar, 

starch, 

etc. 

Fiber. 

238a 

Oranges 

1 

Grams,  j  Grams. 

2,381       227.86 

4,480  !     622.76 

567  ;     533.81 

Grams.   Grams. 
3.  57       22. 38 

Grams. 
3.10 
6.72 

405. 50 

Grams. 

191. 90 

556. 00 

21.49 

Grams. 
10.48 
14.79 
17.97 

Grams. 

11.19 

22. 85 

8.79 

Calorics. 
964 

212a 

7.24 
14.21 

45.25 

88.85 

2,638 
4,439 

233 

Total 

Feces  (water-free) 
Amount  digested. 
Per  cent  digested. 

7,428  '1,384.43 

25. 02 

156.48  |  415.32 

769.  39 

43.24 

42.  83 

8,041 

101a 

163. 20 

141. 01 

1,243.42 

89.82 

7.33 
17.69 
70.70 

45.80 

110. 68 

70.72 

41.69 

373.  63 

89.96 

43. 11 

726.  28 

94.40 

10.41 
32.83 
75.93 

22.19 
20.64 
48.19 

900 
7,141 

88.80 
138 

Energy    of    food 
oxidized  in  the 

7,003 

Per  cent  of  energy 

87.12 

1 



During  this  experiment  the  subject  eliminated  6,006  grams  urine, 
containing  0.407  per  cent  or  24.46  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
6.25  grams;  outgo  in  urine  6.11  grams,  and  in  feces  1.83  grams; 
indicating  a  loss  of  1.69  grams  nitrogen,  corresponding  to  10.56  grams 
protein. 

It  was  noted  b}^  the  subject  that  the  diet  used  in  this  test  was  very 
"weakening.'1  It  had  been  his  custom  to  exercise  an  hour  each  day 
by  climbing  a  steep  hill,  and  to  run  part  of  the  distance.  This  he 
could  do  without  difficulty  when  on  a  diet  which  includes  cereals,  but 
not  on  the  diet  used  in  the  present  test. 

DIGESTION    EXPERIMENT    NO.  410. 

Kind  of  food. — Oranges,  bananas,  pecans,  granose. 

Subject.— C.  P.  H. 

Weight  {with  clothes). — At  the  beginning  of  the  experiment,  64.2  kilo- 
grams (141.5  pounds),  and  at  the  close,  63.7  kilograms  (140.5  pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
February  25,  1902. 


57 


TABLE  41). — Results  of  digestion  experiment  No.  410. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic- 
matter. 

Grams. 
551.51 
135. 71 
273. 02 

775.  96 

Nitro- 
gen. 

Grams. 

6.41 

2.13 

7.27 

15.41 

Pro- 
tein. 

Fat. 

Carboh} 

Sugar, 

starch, 

etc. 

-drates.  1 
Fiber. 

Ash. 

Heat  of 
combus- 
tion. 

212a 
238a 

Bananas 

Grams. 

3,968 

1,418 

290 

880 

Grams. 
40.07 
13.33 
45.44 
96.26 

Gravis. 
5.95 
1.84 

207. 40 
9.06 

Grams. 
492. 40 
114. 30 
10.99 
654.62 

Grams,  i 

13.09 

6.24 

9.19 

16.02 

Grams. 

20. 24 

6.66 

4.50 

19.89 

Calories. 
2,336 

582 

233 

2,273 

243 

3,444 

Total 

Feces  (water- free) 
Amount  digested . 
Per  cent  digested. 

6,556  il,736.20 

31.22 

195. 10 

224.  25 

1,272.31 

44.  54  j 

51.29 

8,635 

105a 

229. 88 

196.  74 

1,539.46 

88.67 

9.40 
21.82 
69.89 

58.75 
136.  37 
69.89 

39.86 
184.39 
82.23 

73.  09 

1,199.22 

94.26 

25.04  1 
19.50 
43.78  j 

33.15 
18.14 
35.37 

1,165 
7,470 

86.51 
171 

Energy    of    food 
oxidized  in  the 

i 

7,299 

Per  cent  of  energy 

84.53 

During  this  experiment  the  subject  eliminated  5,372  grams  urine, 
containing  0.589  per  cent  or  31.63  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
7.81  grams;  outgo  in  urine  7.91  grams,  and  in  feces  2.35  grams; 
indicating  a  loss  of  2.45  grams  nitrogen,  corresponding  to  15.31  grams 
protein. 

DIGESTION    EXPERIMENT    NO.   till. 

Kind  of  food. — Oranges,  dried  prunes,  walnuts. 

Subject—  C.  P.  H. 

Weight  (with  clothes). — At  the  beginning  of  experiment,  65.8  kilo- 
grams (145  pounds),  and  at  the  close,  64.0  kilograms  (141  pounds). 

Duration. — Three  days,  with  six  meals,  beginning  with  breakfast 
March  4,  1902. 

Table  41.—  Results  of  digestion  experiment  Xo.  411- 


Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Sugar,   | 
starch,     Fiber, 
etc. 

Ash. 

Hert  of 

combus- 
tion. 

238a 

Grams. 

1,532 
1,587 
1,388 

Grams. 
146. 62 
952. 81 
517.  32 

Grams.   Grams. 
2.30       14.40 
5.69  \    35.55 
21.61      135.06 

Grams. 
1.99 
S.  25 

345.  90 

Grams.    Grams. 
123.  49         6.  74 
886.00       23.01 
26.  09       10.  27 

Grams. 

7.20 

37.93 

10. 55 

Calorics. 
6'»8 

256a 

3,990 

223a 

4,021 

Total 

Feces  (water-free) 
Amount  digested. 

4,507    1,616.75 

29.60  ,  1S5.01 

356. 14 

1,035.58       40.02 

55.  68 

8,639 

108a 

117.41 

104. 51 

1, 512. 24 

93.  53 

4.92 
24.  68 
83.38 

30.  76 
154.25 

83.38 

41.51 

314.  63 

88.  34 

25.79  i       6.45 
1,009.79       33.57 

97.48  !     83.89 

12. 90 

42.  78 
76.85 

709 
7,930 

Per  cent  digested  .1 

91.80 

Energy  of  urine . . 

193 

Energy  of  food 
oxidized  in  the 

7,737 

Per  cent  of  energy 
utilized 

89. 58 

During  this  experiment  the  subject  eliminated  2,195  grams  urine, 
containing  0.657  per  cent  or   14.42   grams  nitrogen.      The  average 


58 

nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
9.87  grams;  outgo  in  urine  4.81  grams,  and  in  feces  1.64  grams; 
indicating  a  gain  of  3.42  grams  nitrogen,  or  21.38  grams  protein. 

This  experiment  was  originally  planned  as  a  four -day  test,  but 
owing  to  the  laxative  character  of  the  diet,  which  the  subject  attrib- 
uted to  the  prunes,  it  was  deemed  advisable  to  shorten  it  to  three 
days.  The  subject  noted  that  while  this  diet  did  not  make  him  ill, 
it  did  cause  him  to  feel  very  weak.  Had  a  smaller  quantity  of  prunes 
been  used,  perhaps  the  results  would  have  been  different. 

Notwithstanding  this  intestinal  trouble  and  loss  of  body  weight,  the 
results  indicate  an  appreciable  gain  of  body  protein.  This  is  more 
important  than  the  loss  of  body  weight,  which  was  presumably  due 
to  the  loss  of  fluids  occasioned  by  the  diarrhea. 

DIGESTION    EXPERIMENT    NO.  412. 

Kind  of  food.— Dates,  olives  (pickled  ripe),  walnuts. 

Subject— C.  P.  H. 

Weight  {with  clothes). — At  the  beginning  of  the  experiment,  63.5 
kilograms  (140  pounds),  and  at  the  close.  64.1  kilograms  (142  pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
March  11,  1902. 


Table  42. — Results  of  digestion  experiment  No.  413. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Sugar, 

starch,     Fiber, 
etc.     j 

Ash. 

Heat  of 
combus- 
tion. 

37 

Dates 

Grams.    Grams. 
2,129  1,202.88 

908  j     228.88 
623       232.14 

Grams. 
9.20 
2.96 
9.71 

Grams. 
57.48 
18.52 
60.62 

Grams. 

6.39 

169. 41 

155.  20 

Grams.  1  Grams. 

1,094.30       44.71 

18.52  !     22.43 

11.71         4.61 

Grams. 
27.68 
38.40 

Calories. 
4,957 

240a 

Olives 

1   752 

223a 

Walnuts 

4.74  j       1,800 

Total 

3,660    1,663.90 

21.87 

136.62  |  331.00   1, 124.53  |     71.75 

70.82 

8, 509 

112a 

Feces  (water-free) 
Amount  digested. 
Per  cent  digested. 
Energy  of  urine  . . 

284.76 

255. 35 

1,408.55 

84.71 

8.79 
13.08 
59.81 

54.  92 
81.70 
59.81 

71.15 

259  55 

78.41 

108.52       20.46 

1,016.01  |     51.29 

90.35       71.48 

29. 41 
41.41 
58.47 

1,702 
6,807 
80.00 

102 

Energy    of    food 
oxidized  in  the 
bodv 

0,705 

Per  cent  of  energy 
utilized 

78.80 

1 

During  this  experiment  the  subject  eliminated  3,665  grams  urine, 
containing  0.523  per  cent  or  19.15  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
5.47  grams;  outgo  in  urine  4.79  grams,  and  in  feces  2.20  grams; 
indicating  a  loss  of  1.52  grams  nitrogen,  corresponding  to  9.50  grams 
protein. 

The  subject  believed  the  combination  of  dates,  olives,  and  nuts  to  be 
an  ideal  fruit  diet  for  him;  and  his  physical  condition  and  the  fact  that 


59 


he  increased  his  weight  during-  the  experimental  period  showed  that 
at  least  it  agreed  with  him.  In  order,  however,  that  the  nitrogen 
equilibrium  be  maintained  the  proportion  of  nuts  in  the  diet  should 
have  been  increased. 

DIGESTION    EXPERIMENT    NO.    413. 

K'md  of  food. — Dates,  olives,  and  almonds. 

Subject.— C.  P.  H. 

Weight  {with  clothes). — At  the  beginning  of  the  experiment,  64.4 
kilograms  (142  pounds),  and  at  the  close,  64.0  kilograms  (141  pounds). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
March  18,  1902. 

Table  43. — Results  of  digestion  experiment  No  413. 


Sam- 
ple        Kind  of  food. 
No. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

Nitro- 
gen. 

Pro- 
tein. 

Carbohydrates. 

Fat.       Sugar. 

starch.      Fiber, 
etc. 

Ash. 

Heat  of 
combus- 
tion. 

37     Dates 

240a   Olives 

249     Almonds 

Grams. 

2,494 

1,389 

312 

Grams. 

1, 409. 08 

350. 18 

289. 53 

Grams. 
10.78 
4.53 
8.63 

Grams. 
67.  33 
28.33 
53.92 

Grams. 

7.48 
259. 20 
169. 40 

Grams. 

1,281.90 

28.34 

58.16 

Grams. 

52.37 
34.  31 
8.05 

Grams. 

32.42 

58.75 

8.67 

Calories. 

5,814 
2, 681 
2, 159 

Total 

4,195   2,048.79 

23.94 

149.58 

436. 08 

1,368.40 

94.73 

99.84 

10, 6.54 

116a 

Feces  (water-free) 
Amount  digested . 
Per  cent  digested. 
Energy  of  urine  . . 

282.50 

252.  53 

1,796.26 

87.68 

8.18 
15.76 
65.  84 

51. 17 

98.41 
65.80 

73.17 

362.  91 

83.22 

107.66 

1. 260.  74 

92.14 

20.53 
74.20 
78.34 

29.  97 
69.87 
69.98 

1,747 
8,907 
83.60 

123 

Energy    of    food  i 
oxidized  in  the 
body 

8,784 

Per  cent  of  energy 
utilized 



82. 45 

i 

During  this  experiment  the  subject  eliminated  4,156  grams  urine, 
containing  0.577  per  cent  or  23.97  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
5.98  grams;  outgo  in  urine  5.99  grams,  and  in  feces  2.05  grams:  indi- 
cating a  loss  of  2.06  grams  nitrogen,  corresponding  to  12.88  grams 
protein. 

The  subject  seemed  to  relish  the  diet.  The  only  criticism  made  was 
that  for  a  longer  period  the  diet  would  have  been  greatly  improved 
by  the  addition  of  some  cereal  food.  If  the  kind  of  food  was 
unchanged  more  nuts  would  have  been  required  to  maintain  nitrogen 
equilibrium. 

DIGESTION    EXPERIMENT    NO.   414. 

Kind  of  food. — Dates,  olives  (pickled  ripe),  almonds,  granose. 

Subject.— G.  P.  H. 

Weight  (with  clothes). — At  the  beginning  of  the  experiment,  63.5 
kilograms  (140  pounds),  and  at  the  close.  64.6  kilograms  (142.5  pound-). 

Duration. — Four  days,  with  eight  meals,  beginning  with  breakfast 
March  25,  1902. 


60 


Table  44.  —  Results  of  digestion  experiment  No.  414- 


Sam- 
ple 

No. 

Kind  of  food. 

/Weight 
of  ma- 
terial. 

Total 
organic 

matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Sugar, 

starch,      Fiber. 
etc. 

37 

Dates . 

Grams. 

1,502 

340 

566 

680 

Grains. 
848.61 
315. 51 
142.  69 
144. 35 

Grams. 

6.49 

9.40 

1.85. 

11.90 

Grams. 
40.  56 
58.76 
11.55 
74.39 

Grams. 

4.51 
184.60 
105.  61 

7.00 

Grams. 

772. 00 
63.38 
11. 55 
50.58 

Grams. 

31.54 

8.77 

13.98 

12. 38 

Grams. 

19.53 

9.45 

23.94 

15.  37 

Calories. 

3,499 

249 

2, 347 

240a 

Olives 

1,095 

243 

2,  663 

Total 

Feces  (water-free) 
Amount  digested. 

3,088 

1,451.16 

29.  64 

185.  26 

301.72 

897. 51 

66.67 

68.29 

9,604 

120a 

283. 34 

252. 98 

1,192.18 

82. 15 

8.96 
20.68 
69.77 

56.03 

129. 23 

69.76 

75.20 

226. 52 

75.  08 

97.37 

800. 14 

89. 15 

24.38 
42. 29 
63.42 

30.36 
37.93 
55.54 

1,674 

7,930 

82. 59 

162 

Per  cent  digested. 
Energy  of  urine  . . 

Energy    of    food 
oxidized  in  the 
body 

7,768 
80.89 

Per  cent  of  energy l 
utilized 

1 

During  this  experiment  the  s 
containing-   0.657   per  cent  or 
nitrogen  balance  per  day  was 
7.41  grams;    outgo  in   urine  5 
indicating  a  loss  of  0.47  pram 
protein. 

The  subject  was  well  pleased 
but  stated  that  he  would  have  i 
tables  or  some  ripe,  fresh  fruit 


abject  eliminated  3,431  grams  urine, 
22.56  grams  nitrogen.  The  average 
therefore  as  follows:  Income  in  food 
.64  grams,  and  in  feces  2.24  grams; 
nitrogen,  corresponding  to  2.94  grams 

with  the  diet  used  in  this  experiment, 
dished  occasionally  a  few  green  vege- 
i ii  addition. 


DIGESTION    EXPERIMENT    NO.    415. 

Kind  of  food. — Gofio"  (a  parched  cereal  preparation). 

Subject.  -C.  P.  H. 

Weight  (jrlfji  clothes). — At  the  beginning  of  the  experiment,  64.0 
kilograms  (141  pounds),  and  at  the  close,  63.1  kilograms  (139  pounds). 

Duration. — Three  days,  with  seven  meals,  beginning  with  break- 
fast April  1,  1902. 

Table  45. — Results  of  digestion  experiment  No.  415. 


Sam- 
ple 

No. 

Kind'of  food. 

Weight 
of  ma- 
terial. 

Total 

organic 
matter. 

Nitro- 
gen. 

Carbohydrates. 

P?°-         Fat 
tein.        v<u- 

Sugar, 

starch, 

etc. 

Fiber. 

Ash.     combus- 
tion. 

246 

Gofio  (a  pa  relied 
cereal  prepara- 

drams. 
1,305 

Grams. 

1,190.39 

Grams. 

26.  87 

Grams,    drams. 
167.94        36.80 

Grams. 

919. 10 

drams. 
66.  55 

drums.   Calorics. 
31.45         5,414 

Feces  (water-free) 
Amount  digested. 

122a 

137.  30 

123.02 

1,067.37 
89.  66 

6.51 
20.  36 

75.77 

40.72 
127.  22 

75.  77 

10.58 
26.  22 

71 .  25 

52.  m 

866.44 
94.27 

19.06 
47.49 
71.36 

14.28 
17.17 

51.60 

672 
4,  742 

Per  cent  digested. 

87. 59 

Energy  of  urine .. 

159 

Energy    of    food 
oxidized  in  the 

4,583 

Percent  of  energy 

84.64 

a  See  description  of  samples  No.  246,  p.  <s. 


61 


During  this  experiment  the  subject  eliminated  2,87:2  grams  urine, 
containing  0.601  per  cent  or  17.26  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food  8.95 
grams;  outgo  in  urine  5.75  grams,  and  in  feces  2.17  grams;  indicating 
a  gain  of  1.03  grams  nitrogen,  corresponding  to  6.44  grams  protein. 

As  previously  stated,  gofio  is  a  mixture  of  cereals  roasted  and 
ground,  which  is  quite  commonly  eaten  in  the  Canaiy  Islands. 

A  diet  consisting  of  only  one  article  of  food — and  an  unpalatable 
one  at  that — can  not  be  satisfying,  and  it  is  natural  that  the  subject 
experienced  some  difficulty  in  carrying  out  the  experiment.  The 
nitrogen  equilibrium,  however,  was  more  than  maintained,  although 
there  was  a  decrease  of  2  pounds  in  the  body  weight.  During  the 
experimental  period  the  subject  worked  a  long  time  each  day  at 
gardening. 

DISCUSSION    OF    DIGESTION    EXPERIMENTS    AVITH    SUBJECT    C.   P.   H. 

The  results  obtained  in  the  digestion  experiments  with  subject 
C.  P.  H.  are  summarized  below,  Table  46  showing  the  weight  and 
composition  of  the  food  eaten  per  da}^,  Table  47  the  percentages 
digested,  and  Table  IS  the  balance  of  income  and  outo-o  of  nitrogen 
during  the  periods  covered  by  the  digestion  experiments. 

Table  46. —  JVeigJit  and  composition  of  food  per  man  per  day.<" 


Ex- 
peri- 
ment 
No. 


Kind  of  food. 


Weight     Total 
of  ma-    organic 
terial.    matter. 


Nitro- 
gen. 


Pro- 


Fat. 


Carbohydrates. 


Heat  of 
Ash.     combus- 
tion. 


391 

392 


399 
400 
402 

4l»4 
407 
40S 

401) 
410 
411 
412 
413 
414 


Bananas 

Bananas  and  al-  i 

monds 

Bananasandwal-  i 

nuts ' 

Apples  and  wal-  | 

nuts 

Apples    and    al-  | 

monds 

Apples,  bananas. 

and  walnuts ! 

Apples,  bananas. 

and  almonds  . . . 
Apples,  bananas. 

and  Brazil  nuts. 
Apples,  bananas. 

and  pecans 

Apples,  bananas, 

pecans,    and 

granose 

Oranges,  bananas, 

and  pecans 

Oranges,  bananas, 

pecans,  granose. 
Oranges,  prunes. 

walnuts 

Dates,  olives, 

walnuts 

Dates,  olives,  al- 
monds   

Dates,  olives,  al- 
monds, granose. 


Grams. 
2, 173 

1,885 

1,808 

1,546 

1,673 

2,424 

2,105 

2,559 

2,  345 

1,011 
1,857 
1,639 
1,502 

915 
1,049 

772 


Grains. 
302. 09 

356. 86 

312. 60 
264. 95 
346.06 
389.45 

522.  83 
383.23 
378.  65 


Grams. 
3.51 

6.18 

6.  58 

7. 16 

7.13 

8.  50 

11.41 

6. 35 

5.  66 


Grams. 
21.95 

38.60 

41.14 

44.74 

44.  50 

53. 10 

71.25 

39.69 

35.36 


384.11 

7.42 

346. 11 

(i.  26 

434.06 

7.80 

538. 91 

9.87 

416.97 

5.  47 

512. 19 

5. 98 

362.  79 

7.41 

39.12 
48.  78 


I     * 


37.39 
46.31 


Grams. 
3.26 

67.95 

67.73 
1 05. 20 
123.41 
102.31 
187.  04 
92.  67 
88.35 

64.87 
103. 83 

56.06 
118.71 

82.  75 
109.02 

75.43 


Average   of 
16  experi-  I 
ments 1, 


7.04       44.01  j     90.56 


1,831 


a  With  the  exception  of  Nos.  391  and  411,  representing  averages  of  three-day  trials,  the  figures  per 
day  represent  the  averages  of  four-day  test^. 
b  A<h  of  Nos.  397  and  408  not  included  in  average. 


62 


Table  47. — Summary  of  digestion  experiments 


Ex- 
peri- 
ment 

No. 


Kind  of  food. 


391  Bananas 

392  Bananas  and  almonds 

395     Bananas  and  walnuts 

397     Apples  and  walnuts 

399     Apples  and  almonds 

100     Apples,  bananas,  and  walnuts 

402  Apples,  bananas,  and  almonds  ... 

404  Apples,  bananas,  and  Brazil  nuts. 

107     Apples,  bananas,  and  pecans 

408  Apples,  bananas,  pecans,  granose. 

409  Oranges,  bananas,  pecans 

410  Bananas,  oranges,  pecans,  granose 

411  Oranges,  prunes  and  walnuts 

41:2     Dates,  olives,  and  walnuts 

413  Dates,  olives,  and  almonds 

414  Date-,  almond-,  olives,  and  gra- 

nose  

Average  of  16  experiments. . 


Total 

organic   Protein, 
matter. 


Pi  r  ct. 

91.  4f. 
89.91 

ss.f.ll 

82.  72 

89.61  ; 

90.30 

91.51  I 

90.04 

90.15 

85.  34 

89. 82 

88.67 

93.53 

84.71 

87.68 

82.15 


Per  <-t. 
76.04 
70.00 
75.  85 
62.  46 
74.41 
74.61 
79.93 
75.  34 
69.46 
64.16 
70.70 
-9.  89 
83.38 
59.81 
65.84 


Carbohydrates. 


Fat. 


Sugar, 

starch,     Filter. 
etc. 


Per  ct. 

18.  92 
84.70 
84.79 
83.  25 
88.  23 
90. 15 
91.84 
91.47 
88.19 
81.45 
e9.96 
82.  23 
88.34 
78.41 
83.22 

75.  08 


86.16 


Perct. 

97.01 

95. 13 

93.  80 
91.70 

94.48 
95. 24 
92.98 

94.  24 
92.  04 
94.40 
94.  26 
97.48 
90.  35 

92. 14 

S9.15 


93.70 


Per  ct. 

89.40 
76.59 
56. 12 

78.14 
81.  53 
85.66 
83.57 
79.62 
86.16 
33. 86 
75.93 
43.78 
83.  89 
71.48 
78.34 

63. 42 


74.60 


Ash. 


/'</•  ct. 

78.38 

42.19 
44.52 


51.22 
40.68 
57.25 
34.51 
40.  85 

*48."i9' 
35. 37 
76.85 
58.47 


55. 54 


«  54. 02 


Heat  of 
com- 
bus- 
tion. 


Beret. 

90.66 
85.73 
83.78 
78.86 
86.18 
86.20 
88.15 
86.61 
86.65 
81.02 
87.12 
84.53 
89.58 
78.79 
82.45 

80.89 


84.  7( 


a  Average  of  14  experiments. 
Table  48. — Income  and  outgo  of  nitrogen. 


Ex- 
peri- 
ment 

No. 


Nitrogen. 


Kind  of  food. 


In  food.    In  urine. 


In  feces. 


Gain  (4-) 
or  loss  (-). 


391 


395 
397 


399 


402 


408 


409 


410 


411 


112 
113 


111 


415 


Bananas,  whole  period  (3  days) 

Average  for  1  day 

Bananas  and  almonds,  whole  period  ( 4  day-  

Average  for  1  day '. 

Bananas  and  walnuts,  whole  period  (4  days  ) 

Average  for  1  day 

Apples  and  walnuts,  whole  period  (4  days) 

Average  for  1  day 

Apples  and  almonds,  whole  period  (4  days) 

Average  for  1  day 

Apples,  bananas,  and  walnuts,  whole  period  (4 

days) 

Average  for  1  day 

Apples,  bananas,  and  almonds,  whole  period   (4 

days) 

Average  for  1  day 

Apples,  bananas,  and  Brazil  nuts,  whole  period 

(4  days) 

Average  for  1  day 

Apples,  bananas,  and  pecans,    whole    period   (4 

days) 

Average  for  1  day 

Apples,    bananas,  pecans,    and   granose,    whole 

period  (4  days ) 

Average  for  1  day 

Oranges,  bananas,  and  pecans,  whole  period  (4 

days  j 

Average  for  1  day 

Oranges,   bananas,   pecans,   and  granose,  whole 

period     i  day-  j 

Average  for  1  day 

Oranges,  prunes,  and  walnuts,  whole  period  (3 

days ) 

Average  for  1  day 

Dates,  olives,  and  walnuts,  whole  period  (4  days.. 

Average  for  1  day    

Dates,  olives,  and  almonds,  whole  period  (  l  day-   . 

Average  tor  1  day    

Dates,  olives,  almonds,  and  granose.  whole  period 

(4  days) 

Average  for  1  days 

Gofio  |  prepared  cereal ),  whole  period  (3  days) 
Average  for  1  day 


Grams. 

10.  53 

3.51 
24.  71 

6.18 
26.33 

6.58 
28.63 

7.16 
28. 57 

7  14 

33.98 
8.49 

45.60 
11.40 

25.40 
6.3» 

22.  62 


29.68 
7.42 

25.  02 

6.  25 

31 .  22 

7.-1 

29.  00 

S7 

21.87 

5.  17 

23. 94 

5  98 

29  U 

7.41 

26. 87 
8.95 


Grams. 
12. 03 

4.01 
20.73 

5.18 
17.97 

4.49 
18.14 

4.53 
20.45 

5.11 

19.30 
4.82 

19.97 
4.99 

22.29 


29.02 
7.25 


31.43 


24.  46 
6  11 

31  63 
7.91 

11.37 

4.  79 
19.15 

1.79 

23.  97 

5.  64 
17.26 

5.  75 


Grams. 
2.53 
.84 
7.42 
1.86 
6.36 
1.59 
10.75 
2.69 
7.29 
1.82 

8.63 
2.16 

9.15 
2.29 

6.27 

1.57 

6.91 
1.73 

10.64 
2.66 

7.33 
1.83 

9.40 
2.35 


1.64 

-  78 

2.  20 
8.19 
2. 05 

2  24 
6.52 
2.17 


Grams. 
-  4. 


-  1.34 

-  3.44 

-  .86 
4-  2.00 
+     .50 

-  .26 

-  .07 
+  .83 
4-     .21 

4-  6.05 
+  1.51 

+16. 48 
+  4.12 

-  3.16 

-  .79 

-13.31 

-  3.33 

-12.39 

-  3.10 

-  6.77 

-  1.69 

-  9.81 

-  2.45 

+  10.30 
+  3.43 

-  6.06 

-  1  52 

-  8.22 

-  2  06 

-  1.88 

-  47 
4-3.09 
+   1  03 


63 

It  appears  that  the  minimum  amount  of  food  eaten  per  day  was 
during  experiment  No.  391,  in  which  the  diet  consisted  exclusively  of 

bananas.  This  furnished  only  22  grams  of  protein  and  1,160  calories 
of  energy,  and  while,  as  was  to  be  expected,  there  was  a  loss  of  body 
protein,  it  is  somewhat  surprising-  that  the  subject  did  not  lose  weight. 
This  is  presumably  due  to  the  large  quantity  of  water  ingested  with 
the  bananas.  From  Table  47  it  is  seen  that  the  coefficients  of  diges- 
tibility in  this  experiment,  for  all  the  nutrients  except  fat.  are  very 
satisfactory  and  in  each  ease  considerably  above  the  average  for  all 
the  tests  with  the  subject.  The  body  utilized  over  90  per  cent  of  the 
energy  supplied  by  the  diet,  the  corresponding  average  for  the  16 
experiments  being  84. 76  per  cent.  This  can  perhaps  be  accounted 
for  on  the  supposition  that  the  body,  having  so  little  nitrogenous 
material  at  its  disposal,  was  compelled  to  use  all  supplied  to  the  utmost 
advantage,  or  the  subject  may  have  had  some  idiosyncracy  favorable 
to  the  digestion  of  bananas. 

The  maximum  food  consumption  during  this  series  of  experiments 
is  noted  for  experiment  No.  4<>:2.  with  a  diet  of  apples,  bananas,  and 
almonds.  During  this  experiment  about  three  and  a  half  time-  as 
much  protein  and  energy  were  consumed  as  in  experiment  No.  391. 
In  this  case  the  maximum  average  daily  gain  of  protein  (4.13  grains) 
was  also  observed.  It  is  of  interest  to  note  that  during  the  two 
experiments,  representing,  respectively,  the  maximum  and  minimum 
amounts  of  food  eaten,  the  body  weight  remained  constant.  The  fact 
that  79.9  per  cent  of  the  protein  was  digested  and  8S.15  per  cent  of 
the  energy  was  available  indicates  the  high  nutritive  value  of  the 
combination  of  apples,  bananas,  and  almonds. 

The  high  digestibilty  of  the  almond,  as  compared  with  walnuts, 
Brazil  nuts,  and  pecans,  is  shown  by  a  comparison  of  the  results  of 
experiments  Nos.  399  and  4<>:2  with  those  of  experiments  Nos.  4<><»5 
404.  and  4<  >7. 

The  coefficients  of  digestibility  in  experiment  No.  397,  where  walnuts 
were  used,  are  all  lower  than  in  No.  399.  where  almonds  were  eaten  in 
place  of  walnuts.  This  is  especially  true  of  the  protein  and  energy, 
the  percentages  being  62.56  and  78.87,  and  74.48  and  86.17.  respec- 
tively. In  the  other  four  experiments  the  combination  of  apples  and 
bananas  remained  constant,  while  a  change  was  made  in  the  variety  of 
the  nut.  In  No.  402,  where  almonds  were  eaten,  the  coefficients  are  the 
highest,  and  in  No.  407.  in  which  pecans  were  used,  the  coefficients  are 
the  lowest.  A  reference  to  Table  46  shows  that  during  experiment 
No.  4<>7  the  amount  of  protein  furnished  by  the  diet  was  but  35.36 
grams  per  day.  the  lowest  reported  for  any  of  the  experiments  in 
question.  Again  it  is  of  interest  to  note  that,  with  the  exception  of 
experiment  No.  400,  the  coefficient  of  digestibility  of  protein  varied 
directly  with  the  amount  consumed  per  day  during  the  four  experi- 
mental periods. 


64 

The  great  difference  between  the  quantities  of  food  eaten  during 
these  four  experiments  may  have  arisen  from  .several  causes.  It  may 
be  that  the  almonds  were  more  palatable,  and  that  this  accounted  for 
the  increased  consumption  of  food  in  No.  4:02;  or  possibly  the  diet 
became  too  monotonous  during  the  fourth  period  (experiment  No.  407), 
and  therefore  less  food  was  eaten.  On  the  other  hand,  it  will  be 
observed  that  the  maximum  amount  of  food  ingested  was  not  with 
experiment  No.  400,  the  iirst  of  the  scries  with  apples  and  bananas 
with  nuts,  but  during  experiment  No.  402,  the  second  of  the  series, 
and  that  in  the  third  experiment,  No.  404,  when  Brazil  nuts  were 
used,  there  was  a  sudden  drop  of  over  45  per  cent  in  the  protein  and 
nearly  35  per  cent  in  the  energy  in  the  diet.  A  comparison  of  exper- 
iments Nos.  412  and  413,  in  which  there  was  an  entirely  different  com- 
bination of  fruits,  also  emphasizes  the  high  digestibility  of  the  almond. 
Notwithstanding  the  fact  that  almonds  were  used  in  experiment  No. 
413,  thus  putting  it  at  a  disadvantage  as  regards  the  monotoiry  of  the 
diet,  the  coefficients  of  digestibility  of  all  the  nutrients  and  energy  are 
appreciably  higher  than  in  experiment  No.  412.  In  view  of  these  data 
the  conclusion  seems  warranted  that  almonds  possess  a  higher  coeffi- 
cient of  digestibility,  at  least  for  this  subject,  than  do  either  walnuts, 
Brazil  nuts,  or  pecans. 

The  reason  of  the  low  coefficient  of  digestibilit}'  for  protein  in  exper- 
iment No.  392,  as  noted  earlier,  is  that  the  almonds  eaten  were  ground 
to  a  paste  and  in  this  form  did  not  agree  with  the  subject,  but  caused 
indigestion.  In  view  of  this  fact  almonds  Avere  not  compared  with 
the  other  nuts  in  the  foregoing  discussion. 

It  appears  from  the  tables  that  the  diet  which  resulted  in  the  highest 
coefficients  of  digestibility  furnished  next  to  the  highest  protein  and 
energy  per  day,  and  induced  next  to  the  highest  net  increase  in  body 
protein,  was  a  combination  of  oranges,  prunes,  and  walnuts.  This 
dietary,  however,  was  so  laxative  for  the  subject  that  the  experiment 
had  to  be  terminated  at  the  end  of  the  third  day. 

The  diet  consisting  of  dates,  olives,  and  walnuts,  used  in  experiment 
No.  412,  }Tielded  the  lowest  coefficients  of  digestibilit}7. 

While  it  appears  from  Table  47  that  a  combination  of  apples, 
bananas,  and  pecans  (experiment  No.  407)  is  as  digestible  as  a  diet  of 
oranges,  bananas,  and  pecans  (experiment  No.  409),  a  reference  to 
Table  48,  showing  the  income  and  outgo  of  nitrogen,  indicates  thai  in 
the  latter  case  the  loss  of  body  protein  is  only  about  one-half  that 
noted  for  the  former,^  But  it  must  be  remembered  that  in  experi- 
ment No.  409  about  25  per  cent  more  pecans  were  eaten,  thus  sup- 
plying a  notable  increase  in  the  daily  protein  as  compared  with 
experiment  No.  407. 

Chemical  analysis  has  shown  that  the  apple  contains  ver}7  little  pro- 
tein, and  a  study  of  the  data  in  Table  47  would  seem  to  indicate  that. 


65 

for  this  subject  at  least,  the  quantity  present  has  a  very  low  coefficient 
of  digestibility.  The  coefficient  for  the  protein  in  a  diet  of  bananas 
and  walnuts  was  75.85  per  cent.  When  apples  were  substituted  for 
bananas  the  coefficient  was  62.56  per  cent,  and  again  when  apples  and 
bananas  were  used  in  combination  with  walnuts  (experiment  No.  400) 
the  coefficient  was  74.63. 

Comparing  experiments  Nos.  407  and  408  and  Nos.  409  and  410  it 
would  seem  that  the  addition  of  granose  to  the  diet  lowered  the  coeffi- 
cients of  digestibility  of  all  the  nutrients  and  the  coefficient  of  availa- 
bility of  the  energy.  In  view  of  the  relatively  high  coefficients  of 
digestibility  of  foods  like  granose  it  is  more  than  likely  that  the  lower 
values  observed  were  due  to  the  granose  interfering  with  the  digestion 
of  the  nuts. 

The  coefficients  of  availability  of  the  gofio  used  in  experiment  No. 
415  compared  very  favorably  with  the  averages  obtained  for  the  16 
experiments  with  fruit  and  nuts  with  the  same  subject  given  in 
Table  47. 

Considering  all  the  experiments,  the  average  coefficient  of  digesti- 
bility of  fat,  86.16  per  cent,  implies  that  the  fat  of  the  nuts  possesses 
a  high  nutritive  value.  This  average  would  be  materially  increased  if 
experiment  No.  391,  showing  the  minimum  18.96  per  cent,  were  not 
included  in  the  calculation.  The  maximum  digestibility,  91.84  per  cent, 
wTas  noted  for  experiment  No.  4<>2.  in  which  the  diet  consisted  of 
bananas,  apples,  and  almonds. 

The  results  given  in  Table  47  indicate  that  in  every  experiment  the 
sugar  and  starch  of  the  fruits  and  nuts  were  very  well  assimilated.  The 
minimum,  maximum,  and  average  coefficients  of  digestibility  for 
sugar,  starch,  etc.,  are  89.15  per  cent,  97.48  per  cent,  and  93.73  per 
cent,  respectively.  The  digestibility  of  the  crude  fiber  ranged  from 
19.71  per  cent  in  experiment  No.  388  to  89.41  per  cent  in  experiment 
No.  411,  and  was  on  the  average  74.36  per  cent.  The  highest  coeffi- 
cient of  digestibility  for  the  mineral  matter  (78.38  per  cent)  was  noted 
in  experiment  No.  391,  and  the  lowest  (34.51  per  cent)  in  experiment 
No.  404. 

As  may  be  seen  by  reference  to  Table  48  there  was  a  loss  of  body 
protein  in  eleven  of  the  sixteen  experiments.  The  average  daily  loss 
of  nitrogen  ranged  from  0.04  gram  (0.25  gram  protein)  in  experi- 
ment No.  397  to  3.30  grams  (20.63  grams  protein)  in  experiment  No. 
407.  The  maximum  gain  (4.12  grams)  is  reported  for  experiment  No. 
402  and  the  minimum  gain,  0.21  gram  nitrogen,  in  experiment  No.  399. 
It  thus  appears  that  in  order  to  attain  nitrogen  equilibrium  this  subject 
required  about  8  grams  of  nitrogen  (50  grams  protein)  per  day.  when 
the  daily  food  furnished  not  far  from  1,800  calories  of  energy.  It 
must  be  remembered,  however,  that  much  depends  on  the  source  and 
digestibility  of  the  protein.     In  experiment  No.  408  the  daily  diet  of 

1453— No.  132—03 5 


66 

apples,  bananas,  pecans,  and  grano.se  furnished  7. 42  grams  of  nitro- 
gen, which  evidently  was  insufficient,  as  there  was  recorded  an  average 
daily  loss  of  3.1  grams  nitrogen.  Again,  in  experiment  No.  -1<>7,  with 
a  diet  of  the  same  fruit  and  nuts  but  no  granose,  the  daily  income  of 
nitrogen  was  5.68  grams  and  the  loss  3.3  grams. 

EXPERIMENTS  WITH  A.  V.  AND  J.  E.  R. 

The  digestion  experiments  made  with  the  subjects  A.  V.  and  J.  E. 
R.  follow.  Both  were  young  men,  university  students,  and  in  good 
health.  Neither  subject  was  used  to  a  vegetarian  or  fruitarian  diet, 
though  A.  V.  had  been  experimenting  with  such  diets  for  a  number 
of  years. 

DIGESTION    EXPERIMENT    NO.   416. 

Kind  of  food. — Bananas,  oranges,  almonds. 

Subject. — A.  V. 

Weight  {without  clothes). — At  the  beginning  of  the  experiment  68.9 
kilograms  (152  pounds),  and  at  the  close  69.4  kilograms  (153  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast. 
May  5,  1902. 

Table  49. — Results  of  digestion  experiment  No.  416. 


Sam- 
ple         Kind  of  food. 

Weight 
of  ma- 
terial. 

Fat. 

Carbohydrates. 

oEanic    * 

organic                     t  - 

matter.      &en-        ieiIK 

Sugar. 

starch,     Fiber, 
etc. 

A  sli.     combus- 
'    tion. 

21"a    Bananas 

Gram*.     Grams.    Grams. 

7,081  j     984.31       11.44 

Grams. 
71.  52 

Grams. 

10.62 

Gram*.     Gram*. 
878. 80       23.  37 

Grams. 
36.11 

Calories. 

4.16* 

236a    '  )rangt-s 

10.474  ,     976.30       17.43 
990  |     918.73  1     27.37 

108.  94 
171.07 

11.52 
537.  60 

810.80       45.04 
184.  52       25.  .54 

49.  23 
27.  52 

4.1*1 

249     Almonds 

6, 821 

Total 

18.545   2.879.84  |     56.24     351.53 

559.74    1.874.12       93.95     112.86 

15, 170 

126a    Feces  t  water-free) 
Amount  digested. 

386.  50 

333. 99 

2,539.35. 

88.20 

14.91 
41.33 
73.  51 

93. 16 

258. 37 

73.51 

91.45       127.78  .     21.60 
468.29    1.746.34        72.35 
83.64  |       93.18       77.02 

52.  51 

(iO.  35 

53.  47 

2. 227 
12. 943 

Percent  digested. 

85.  26 

323 

Energy    of    food 
oxidized  in  the 

12,620 

Per  cent  of  energy 
utilized 

83. 19 

; I           !            ! 

During  this  experiment  the  subject  eliminated  6.191  grams  urine, 
containing  ".69  per  cent  or  -12.71  grams  nitrogen.  The  average  nitro- 
gen balance  per  day  was  therefore  as  follows:  Income  in  food  14.06 
grams;  outgo  in  urine  10.68  grams,  and  in  feces  3.73  grams;  indicat- 
ing a  loss  of  0.35  gram  nitrogen,  corresponding  to  2.19  grams  protein. 

Owing  to  the  larger  consumption  of  nuts  the  protein  supplied  per 
day  during  this  test  was  30  per  cent  more  than  the  daily  protein  aver- 
age for  the  same  subject  in  dietary  No.  363  (p.  29).  The  fuel  values 
for   the    two    studies    (3,305   and   3,155    calories,   respectively)  show 


67 

a  much  closer  agreement.  In  spite,  however,  of  the  comparatively 
larger  quantity  of  protein  consumed  there  was  a  slight  loss  of  nitrogen, 
thus  implying  that  this  subject  required  between  15  and  16  grams  per 
day,  with  about  3,300  calories  of  energy,  in  order  to  attain  nitrogen 
equilibrium.  The  data  recorded  indicate  that  the  body  assimilated  the 
food  very  thoroughly. 

DIGESTION    EXPERIMENT    NO.    11 T. 


Kind  of  food* — Bananas,  dates,  walnuts,  with  a  small  quantity  of 
sugar. 

Subject— J.  E.  R. 

Weight  (with  clothes). — At  the  beginning  of  the  experiment  76.7 
kilograms  (169  pounds),  and  at  the  close  75.3  kilograms  (166  pounds). 

Duration. — Four  days,  with  twelve  meals,  beginning  with  breakfast 
May  6.  1902. 

Table  50. — Results  of  digestion  experiment  No.  417. 


Sam- 

6]oe 

Kind  of  food. 

Weight     Total 
of  ma-    organic 
terial.    matter. 

Nitro- 
gen. 

Pro- 
tein. 

Carboh\ 

•drates. 

Ash. 

Heat  of 
combus- 
tion. 

Fat.       Sugar, 
starch, 
etc. 

Fiber. 

212a 

37 

Bananas 

Dates 

Gram*.     Grams. 
3, 005       417.  68 

964       544. 66 
1,290       480.71 

258       258.00 

Grams. 

4.86 

4.16 

20.08 

Grams. 

30.35 
26.03 
125.  .50 

Grams.     Grams. 
4.51       372.90 
2.89       495.50 

321.41         24.25 
258. 00 

Gram*. 

9.92 

20.24 

9.55 

Grains. 
15.24 
12.  53 
9.80 

Calories. 

1,768 
2, 250 

223a 

3,  722 

46 

Sugar 

Total 

Feces  (water-free) 
Amount  digested. 
Percent  digested. 
Energy  of  urine  . . 

989 

5,517   1,701.05 

29.10 

181.  88 

328.81   1,150.65 

39.71 

37.57  |       8,729 

130a 

228.67       205.73 
1,495.32 

8.86 
20. 24 
69.56 

55.  36 

126.  52 

69.56 

79.47         62.56 

249.34    1,088.09 

75.83  ,      94.58 

8.34 
31.37 
79.00 

22.94  |       1,415 
14.63         7/2S4 

87. 90 

38.94         83.44 

158 

7,126 

SI.  64 

Energy    of    food 
oxidized  in  the 
body 

Percent  of  energy 
utilized 

1               1                 1 

1                1 

During  this  experiment  the  subject  eliminated  2,225  grams  urine, 
containing  1.10  per  cent  or  27.51:  grams  nitrogen.  The  average  nitro- 
gen balance  per  day  was  therefore  as  follows:  Income  in  food  7.2S 
grams;  outgo  in  urine  6.89  grams,  and  in  feces  2.21  grams;  indi- 
cating a  loss  of  1.82  grams  nitrogen,  corresponding  to  11.38  grams 
protein. 

This  experiment  was  preceded  by  a  preliminary  period  of  three 
days,  during  which  the  subject  followed  the  same  diet  as  in  the  diges- 
tion experiment.  During  this  time  there  was  no  appreciable  loss  of 
weight.  The  subject  had  to  perform  an  unusual  amount  of  hard  work 
during  the  test  proper,  which  accounts,  in  part  at  least,  for  the  loss  of 
weight  experienced.     Furthermore,  he  drank  very  little  water. 


68 


DIGESTION    EXPERIMENT    NO.   4:18. 

Kind  of  food. — Bananas,  oranges,  walnuts,  with  a  small  quantity  of 
sugar. 

Subject. — J.  E.  R. 

Weight  (with  clothes). — At  the  beginning  of  the  experiment  75.3 
kilograms  (166  pounds),  and  at  the  close  75.9  kilograms  (167.5  pounds). 

Duration. — Four  clays,  with  twelve  meals,  beginning  with  breakfast 
May  13,  1902. 

Table  51. — Results  of  digestion  experiment  No.  418. 


Sam- 
ple 
No. 

Kind  of  food. 

Weight 
of  ma- 
terial. 

Total 
organic 
matter. 

Nitro- 
gen. 

Pro- 
tein. 

Fat. 

Carbohydrates. 

Ash. 

Heat  of 
combus- 
tion. 

Sugar, 

starch, 

etc. 

Fiber. 

212a 

Bananas 

Grams. 

2,438 

4,051 

1,304 

190 

Grams. 
338.  88 
387.  93 
486.  05 
190.  00 

Grams. 

3.93 

6.09 

20.30 

Grams. 
24. 62 
38.11 

126. 89 

Grams. 

3.  m 

5.27 
324. 99 

Gram*. 
302. 55 
326.  70 
24.  52 
190.  00 

Grams. 

8.05 
17.85 
9.65 

Grams. 

12.43 

19.05 

9.91 

Calories. 

1,434 

238a 
223a 

Oranges,  navel . . . 

1,663 
3,784 

46 

Sugar  

751 

Total 

Feces  (water-free) 
Amount  digested. 



7,986 

1,402.86 

30.  32 

189. 62 

333.92       843.77 

35. 55 

41.39 

7, 632 

134a 

232. 13 

205.  48 

1,197.38 

85.35 

8.71 
21.61 

71.28 

54.41 

135.  21 

71.31 

85. 93 

247.  99 

74.26 

55.86 

787.  91 

93.40 

9. 28 
26. 27 
73.90 

26.64 
14.  75 
35.  64 

1,479 
6, 153 

Per  cent  digested. 

80.  63 

Energy  of  urine  . . 

169 

Energy    of    food 
oxidized  in  the 
body 

5,984 

Per centof energy 
utilized 

78.41 

During  this  experiment  the  subject  eliminated  1,657  grams  urine, 
containing  1.76  per  cent  or  29.16  grams  nitrogen.  The  average 
nitrogen  balance  per  day  was  therefore  as  follows:  Income  in  food 
7.58  grams;  outgo  in  urine  7.29  grams,  and  in  feces  2.18  grams; 
indicating  a  loss  of  1.89  grams  nitrogen,  corresponding  to  11.81  grams 
protein. 

The  subject  considered  the  diet  of  bananas,  oranges,  and  walnuts 
more  palatable  than  the  previous  one  of  bananas,  dates,  and  walnuts, 
but  a  comparison  of  the  results  of  the  two  tests  does  not  indicate  that 
the  amount  of  nutrients  eaten  or  assimilated  was  increased. 

In  dietery  study  No.  362,  p.  27,  with  the  same  subject,  the  daily 
diet  furnished  85  grams  protein  and  2,937  calories  of  energy,  amounts 
which  are  far  in  excess  of  the  average  values  for  the  two  experiments 
just  reported.  In  no  case  was  the  amount  to  be  eaten  limited,  but  in 
the  digestion  experiments  the  diet  was  limited  to  two  kinds  of  fruit 
and  one  of  nuts,  while  in  the  dietary  study  the  variety  of  fruits  and 
nuts  was  larger,  as  may  be  seen  by  reference  to  Table  12. 

Considering  this  and  the  preceding  experiment,  the  average  daily 
income  of  protein,  46.44  grams,  was  evidently  below  the  limit  of 
tolerance  for  this  subject.  In  both  experiments  a  loss  occurred  which 
was  almost  identical.  It  would  appear,  then,  that  the  nitrogen  limit 
of  this  subject  was  about  10  gram*  per  day,  when  the  diet  furnished 
about  1,900  calories  of  energy. 


GENERAL  SUMMARY  OF    DIGESTION  EXPERIMENTS. 

It  is  of  interest  to  compare  the  average  amount  of  nutrients  digested 
by  the  different  subjects,  as  is  done  in  Table  52,  which  also  includes 
the  average  results  of  a  large  number  of  tests  with  young  men  on  a 
diet  consisting- of  ordinary  food  materials,  but  in  many  cases  supplying 
a  large  proportion  of  fat  or  carbohydrates  as  compared  with  protein, 
and  of  a  large  number  of  tests  with  young  men  on  an  ordinary  mixed 
diet. 

Table  52. — Summary  of  digestion  experiments. 


Subjects  and  number  of  experiment^ 


Carbohydrates. 

Total ; 

organic    Protein.     Fat.       Sugar, 
matter.  starch.    Fiber. 

etc. 


Energy 
Ash.       avail-" 
able. 


Subject  C  P.  H.,  16  experiments . 
Subject  W.  S.  M..  11  experiments 
Subject  J.  E.  R.,2  experiments  . . 
Subject  A.  V.,  1  experiment 


Per  cent. 
88.71 

92.56 

86.74 


r  cent. 

Per  ct. 

Per  ct. 

Per  ct. 

71.76 

H",.  16 

93.70 

74.60 

79.96 

88.61 

96.88 

81.86 

70.  44 

75.05 

94.06 

76.  58 

73.51 

83.64 

93.18 

77.  02 

Pi  r  ct.  Per  ct. 

54.02  84.76 

58.47  B8.78 

37.21  Hi.  14 

53.  47  83. 19 


90. 26 


Average.  30  experiments 

Average   of   50    experiments    with 

young  men  on  diet  of  ordinary 

food  materials  supplying  in  many 

cases  large  proportions  of  fat  or 

carbodydrates a 90.  Hi       95 

Average    of    93    experiments   with 

young  men  on  ordinary  diet  i> 93.  30       95 


5.  30       86.  43       95. 10 


,54.  76 


86. 13 


a  Conn.  |  storrst  Station  Rpt.  1901.  p.  235. 
bConn.  (Storrsi  Station  Rpt.  1899.  p.  J>7. 


The  lowest  coefficients  of  digestibility  were  found  with  subject 
J.  E.  R..  and  the  highest  with  subject  W.  S.  M.  The  high  coeffi- 
cients noted  for  the  latter  subject  may  be  accounted  for  in  part  by  the 
addition  to  the  diet  of  small  quantities  of  relishes,  such  as  olive  oil, 
tomatoes,  and  olives,  which  possibly  increased  the  How  of  digestive 
juices,  or  may  be  due  to  the  fact  that  he  had  been  longer  accustomed 
to  the  diet. 

As  will  be  seen  from  the  figures  in  the  above  table,  the  average 
coefficients  of  digestibility  of  carbohydrates  obtained  for  the  fruits 
and  nuts  compare  favorably  with  those  quoted  for  a  mixed  diet. 

While  coefficients  of  digestibility  can  easily  be  calculated  from  the 
foregoing  data  for  the  several  fruits  and  nuts  alone,  it  seems  unwise 
to  do  so  at  present.  Later,  when  more  data  have  accumulated,  par- 
ticularly regarding  the  digestibility  of  fruits  and  nuts  in  a  mixed 
diet,  it  should  be  possible  to  obtain  coefficients  of  digestibility  which 
will  stand  the  test  of  criticism  and  be  of  practical  use  in  determining 
the  real  nutritive  value  of  dietaries  containing-  such  foods. 


70 


INCOME  AND  OUTGO  OF  NITROGEN. 

As  will  be  seen  by  reference  to  the  tables  reporting  the  results  of 
the  individual  tests,  there  was  considerable  variation  in  the  income  and 
outgo  of  nitrogen  with  the  different  subjects.  Table  53  summarizes  the 
data  on  this  topic,  recording  the  tests  in  which  maximum  and  minimum 
gain  or  loss  was  noted,  and  also  shows  the  energy  in  the  several  cases. 

Table  53. — Income   and  outgo   of  nitrogen — Summary   of  daily  maxima   and  minima 

gains  and  losses. 


Exper- 

Nitrogen. 

Energy 

iment 
No. 

In  food. 

In  urine. 

In  feces. 

Gain  (  +  ) 
or  loss  i  -  i. 

Grams. 
-3.33 

-  .04 
-4.12 
+  .21 

-3.69 

-  .05 

-5.62 
+  1.29 

-1.89 
-1.82 

-  .35 

of  daily 
diet. 

407 

SUBJECT  C.  P.  H. 
Maximum  loss 

(16  experiments). 

Grams. 

5.66 

7.18 

11.40 

7.14 

2.20 

7.60 

15. 00 

8.62 

7.58 
7.  28 

14.06 

( Trams. 
7.25 
4.53 
4.99 
5.11 

4.67 
5.84 
7.40 
5.59 

7.29 
6.89 

10.68 

'Trams. 
1.73 
2.69 

2.  29 

1.82 

1.22 
1.81 
1.98 
1.74 

2.18 
2.21 

3.  73 

( 'alories. 

3, 279 

397 

402 
399 

388 

Maximum  gain  . . . 
Minimum  gain  ... 

SUBJECT   W.  S.  If. 

Maximum  loss 

(11  EXPERIMENTS  i. 

2.768 
1,712 

405 

2,870 

394 

Maximum  gain  ... 
Minimum  gain  . . . 

393 

418 

SUBJECT  J.  E.  R. 

(2  EXPERIMENTS). 

2,544 

417 

Minimum  loss 

2.910 

416 

SUBJECT   A.  V. 

(1  EXPERIMENT). 

3,793 

As  may  be  seen  by  reference  to  the  table,  the  daily  excretion  of 
nitrogen  in  the  urine  in  these  experiments  with  fruitarian  or  vegeta- 
rian diets  was  small.  It  must  be  remembered  in  this  connection  that 
under  ordinary  conditions  the  daily  excretion  of  nitrogen  in  the  urine 
depends  mainly  on  the  amount  of  nitrogen  ingested  in  the  food  and 
not  on  the  nature  of  the  diet,  and  in  these  tests  the  amount  of  protein 
in  the  food  eaten  per  day  was  small. 

It  appears  that  for  subjects  W.  S.  M.  and  C.  P.  H.  the  minimum 
daily  losses  (0.04  gram  and  0.05  gram)  are  reported  for  the  experi- 
ments where  the  nitrogen  ingested  is  7.18  grams  and  7.60  grams, 
respectively,  thus  implying  that  to  attain  nitrogen  equilibrium,  with 
the  same  amount  of  energy  as  was  furnished  by  the  diet  studied,  these 
subjects  should  receive  at  least  8  grams  of  nitrogen  per  day.  The 
loss  of  nearly  2  grams  of  nitrogen  per  day,  experienced  by  subject  J. 
E.  R.  in  the  two  experiments  with  an  income  of  7  to  8  grams  per  day, 
would  seem  to  indicate  that,  at  least  in  a  fruitarian  diet  with  the  same 
amount  of  energy,  the  nitrogen  required  daily  would  be  about  10 
grams. 

The  comparatively  large  daily  income  of  nitrogen  (14.06  grams) 
reported  for  subject  A.  V.  was  insufficient  for  the  maintenance  of  his 
nitrogen  equilibrium,  although  it  was  practically  twice  as  great  as  that 


71 

(7.14  grams)  of  subject  C.  P.  H.  in  experiment  No.  399,  where  a  slight 
gain  of  nitrogen  was  noted. 

It  is  true  that  the  above  results  are  not  in  harmony  with  those 
observed  with  the  ordinary  mixed  diet,  yet  at  the  same  time  they  are 
not  unique.  Yoit.  Rumpf.  and  Schumm,  and  Albu.  as  already  pointed 
out  (p.  30),  have  reported  experiments  with  vegetarians  whose  average 
daily  income  of  nitrogen  was  far  below  the  tentative  standards  but  yet 
was  found  to  be  sufficient  either  to  just  maintain  the  nitrogen  equilib- 
rium or  to  cause  a  slight  gain.  Hirschfeld."  Kumagawa,6Klemperer,c 
Peschel,**  Caspari/  Siven/'  Neumann.5,  and  others  have  conducted 
metabolism  experiments  with  subjects  on  mixed  diets  furnishing  much 
less  nitrogen  than  the  commonly  accepted  standards  call  for  and  have 
found  that  the  nitrogen  equilibrium  can  be  maintained  with  -mall 
amounts  of  protein  in  the  food. 

As  regards  the  experiments  quoted,  it  will  be  seen  that  the  minimum 
amount  of  protein  necessary  to  maintain  the  nitrogen  balance  varies 
between  wide  limits.  Klemperer  reports  the  minimum  amount  33 
grams  of  daily  protein  and  the  writer  the  maximum  $7.9  grams.  In 
the  former  case  a  gain  is  noted  and  in  the  latter  a  loss.  It  thus 
appears  that  with  one  subject,  weighing  141  pounds.  33  grams  protein 
and  5,018  calories  were  more  than  sufficient  to  attain  nitrogen  equilib 
rium;  another  subject,  A.  V..  weighing  150  pounds,  with  a  diet  fur- 
nishing S7.9  grams  protein  and  3.155  calories,  suffered  a  slight  loss  of 
nitrogen.  These  findings  serve  to  emphasize  the  conclusion  of  Caspari 
that  the  minimum  amount  of  daily  protein  required  varies  with  the 
individual  and  may  even  vary  with  the  same  individual  at  different 
times. 

It  must  be  remembered  that  although  again  of  nitrogen  was  reported 
by  Albu  when  the  daily  diet  supplied  only  34  grams  protein  and  1,400 
calories  the  subject  was  a  very  small  woman,  weighing  but  83  pounds. 
Si ven h  brings  out  one  point  in  his  conclusions,  in  full  accord  with  the 
results  of  the  present  investigation  and  which  should  serve  as  a  warn- 
ing to  anyone  contemplating  any  appreciable  decrease  in  the  protein 
of  the  daily  diet,  namely,  that  when  the  protein  of  the  food  is  increased 
after  the  body  has  suffered  a  loss  of  nitrogen,  there  is  at  once  an  effort 
to  attain  nitrogen  equilibrium,  and  it  appears  that  any  gain  of  nitrog- 
enous body  material  is  a  comparatively  slow  process.  This  apparently 
indicates  that  the  living  substance  must  be  slowly  formed  from  the 
protein  furnished  by  the  diet. 

"Arch.  Physiol.  [Pfluger],  41  (1887),  p  533. 

&Arch.  Path.  Anat.  u.  Physiol.  [Virchow],  116  (1889),  p.  370. 

'•Arch.  Path.  Anat.  u.  Physiol.  [Virchow],  116  (1889),  p.  362. 

'Der  Eiweissbedarf  des  gesunden  Menschen,  Inaug.  Diss.,  Berlin,  1890. 

'Arch.  Anat.  u.  Physiol.,  Physiol.  Abt.,  1901,  p.  323. 

/Skand.  Arch.  Physiol.,  11  (1901),  p.  308. 

?Arch.  Hyg.,  45  (1*902),  p.  1. 

h Skand.  Arch.  Physiol.,  11  (1901),  p.  330. 


72 

Even  if  it  could  be  proved  by  a  large  number  of  experiments  that' 
nitrogen  equilibrium  can  be  maintained  on  a  small  amount  of  protein^ 
it  would  still  be  a  great  question  whether  or  not  it  would  be  wise  to  do 
so.  There  must  certainly  be  a  constant  effort  on  the  part  of  the 
human  organism  to  attain  this  condition,  and  with  a  low  protein  supply 
it  might  be  forced  to  do  so  under  conditions  of  strain.  In  such  a  case 
the  bad  results  might  be  slow  in  manifesting  themselves,  but  might 
also  be  serious  and  lasting.  It  has  also  been  suggested  that  when 
living  at  a  fairly  high  protein  level  the  body  is  more  resistant  to 
disease  and  other  strains  than  when  the  protein  level  is  low. 

AMOUNT  OF  FECES  ON  A  FRUITARIAN  DIET. 

It  is  interesting  in  this  connection  to  compare  the  composition  of 
the  water-free  feces  from  the  digestion  experiments  here  recorded 
with  similar  data  from  other  sources,  as  is  done  in  the  following  table: 

Table  54. — Comparison  of  composition  of  water-free  feces. 


Whence  obtained. 


Nature  of  diet. 


Weight   Nitro- 
of  feces,     gen. 


Pro- 


Fat, 


|  Car- 
bohy- 
drates. 


As]). 


Heat  of 

combus- 
tion per 
gram. 


Average  11  experiments; 
subject,  W.  S.  M. 

Average  16  experiments; 
subject,  C.  P.  H. 

Average  2  experiments; 
subject,  J.  E.  R. 

Average  1  experiment; 
subject,  A.  V. 

Average  of  above  30  ex- 
periments. 

Average  12  experiments,  n. 

Average  14  experiments.  l>. 

Average  10  experiments,  d. 


Fruitarian. 

do 

do 

do 

do 

Bread  and 

Mixed 

Bread  and 


milk 
mii'k" 


<<r<iu<.<. 
44. 52 

49.89 

57.  GO 

96.  63 

48.30 

65.3 

119.0 

96.4 


Per  ct. 

4.23 

4.09 

3.84 

3.87 

4.14 

5.22 
4.87 
3.02 


Per  ct. 
26.43 

25.  56 

23.96 

24.18 

25. 88 

31.82 
30.42 
18.89 


Per  ct. 

28. 09 

24.61 

35.  23 

23.63 

26.  05 

15. 33 
24.  54 
13.94 


Per  ct. 
33.69 

36.48 

30.04 

38.40 

35.  53 

33.  04 
21.75 
37.  42 


Pa- ft. 
11.80 

13.  35 

10.77 

13.79 

12.54 

18.98 
23.  29 
29.  75 


Calories. 
5,  732 

5,  680 

6,328 

5,783 

5,  716 

5,479 

^4,316 

5,568 


«U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  85. 
l>  IT.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  117. 
c  Heat  of  combustion  calculated. 
d\J,  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  121. 

An  examination  of  the  above  table  shows  that  the  average  amount, 
49.38  grams  per  day,  of  water-free  feces  from  the  30  digestion  experi- 
ments with  fruitarian  diet  is  much  less  than  the  corresponding  amount 
reported  for  either  bread  and  milk  or  mixed  diet.  It  is  also  consider- 
ably below  the  average  weights,  71.16  grams  and  56  grams,  of  water- 
free  feces  from  digestion  experiments  with  vegetarians  reported  by 
Voit"  and  Albu^,  respectively. 

It  will  be  observed  that  the  feces  from  the  experiments  with  mixed 
diet  and  the  average  from  the  12  experiments  with  bread  and  milk 
diet  are  much  larger  in  amount  and  contain  more  protein  than  the 
average  of  the  feces  from  the  fruitarian  experiments.  The  latter, 
however,  contain  more  fat  and  carbohydrates. 

"Ztschr.  Biol.,  25  (1889),  p.  234. 

fcZtschr.  Klin.  Med.  [Berlin],  43  (1901),  p.  75. 


73 


It  thus  appears  from  the  table  that  the  feces  from  the  digestion 
experiments  made  with  fruitarians  here  reported  are  not  excessive  in 
amount,  as  has  usually  been  found  to  be  the  case  with  experiments 
with  a  vegetarian  diet  containing  very  little  or  no  fruit. 

METABOLIC  NITROGEN  IN  THE  FECES. 

When  considering  the  digestibility  of  any  article  of  food  it  is  quite 
important  that  allowance  be  made  for  the  so-called  metabolic  prod- 
ucts/' At  present  there  is  no  accurate  method  in  vogue  for  the 
separation  of  the  metabolic  nitrogen  from  the  nitrogen  belonging  to 
the  undigested  residue  of  the  food  in  question,  which  is  necessary 
in  determining  the  true  or  absolute  digestibility.  The  coefficients  of 
digestibility  of  protein,  therefore,  which  are  obtained  without  taking 
into  account  the  metabolic  nitrogen,  are  lower  more  or  less  than  they 
should  be. 

If,  however,  the  digestibility  of  any  food  or  combination  of  foods 
is  looked  at  in  another  light,  the  matter  appears  somewhat  differently. 
Whether  a  certain  amount  of  nitrogen  is  lost  to  the  body  through  the 
undigested  residue  of  the  food,  or  whether  it  is  lost  through  the 
metabolic  products,  makes  practically  no  difference  as  regards  the  net 
income  of  nitrogen  from  the  food;  or.  in  other  words,  the  real  value  of 
that  food  or  food  combination  as  a  source  of  nitrogen  to  be  utilized  for 
other  functions  of  the  body  than  digestion. 

The  metabolic  nitrogen  in  the  feces  in  nineteen  of  the  experiments 
was  determined,  the  method  followed  being  the  same  as  that  previously 
used;*  that  is.  the  feces  were  treated  successively  with  hot  ether,  hot 
alcohol,  hot  water,  and  cold  limewater,  reagents  which  experiment 
has  shown  dissolve  the  metabolic  products  present. 

The  results  of  these  analyses  are  given  in  Table  55. 

Table  55. — Total  nitrogen  infers*  and  nitrogen  corrected  for  metabolic  product*. 


Ex- 
peri- 
ment 

No. 

Kind  of  food. 

Dura- 
tion of 
test. 

Amount 
of  feces 
i  water- 
free). 

Nitrogen — 

In  un- 
treated 
feces. 

In  feces 
treated 
with  re- 
agents. 

In  meta- 
bolic prod- 
ucts. 

391 

SUBJECT   C.  P.  H. 
Bananas  1st  day 

Days. 

Gravis. 

20. 30 

17.60 
19. -50 

Per  cent. 

4.61 
4.15 
4.40 

Pt  r  cent. 
3.20 
3.65 
3.69 

Per  cent. 
1.41 

Bananas,  2d  day 

.50 

Bananas,  3d  day 

.71 

For  whole  period 

Bananas  and  almonds,  1st  day 

3 

57.  40 

4.41 

3.50 

.91 

392 

54.  00 

2.79 

30.00 

85. 24 

4.72 
4.94 
4.42 
3.99 

3.30 
3.59 
3.52 
3.29 

1.42 

Bananas  and  almonds,  2d  day 

1.35 

90 

Bananas  and  almonds,  4th  day 

.70 

For  whole  period 

4 

172.03 

4.31 

3.34 

97 

"See  discussion  of  the  subject  in  U.  8.  Dept.  Agr..  Office  of  Experiment  Stations 
Buls.  85  and  107. 

6U.  S.  Dept.  of  Agr.,  Office  of  Experiment  Stations  Bui.  107. 


74 


Total  nitrogen  in  feces  and  nitrogen  corrected  for  metabolic  products — C't'd. 


Ex- 
peri- 
ment 

No. 

Kind  of  food. 
• 

Dura- 
tion of 

test. 

Amount 
of  feces 
(  water- 
free). 

Nitrogen— 

In  un- 
treated 
feces. 

In  feces 
treated 
with  re- 
agents. 

In  meta- 
bolic prod- 
ucts. 

395 

.subject  c.  P.  h.— continued. 
Bananas  and  walnuts,  1st  day 

Bays. 

Grams, 

29.  38 
38.49 
65.  78 
30.41 

Per  cent. 

3.98 
4.00 
3.66 
4.08 

Pi  r  cent. 
2.78 
2.92 
2.88 
3.30 

Per  edit. 
1.20 

Bananas  and  walnuts,  2d  dav 

1.08 

.78 

78 

For  whole  period 

Apples  and  walnuts,  1st  dav 

4            164.06 

3.88 

2.95 

.93 

397 

69.86 

79.  52 

9.10 

56.98 

4.78 
5.22 
5. 92 

4.77 

3.19 
3.  53 
4.22 
3.34 

1.59 

Apples  and  walnuts,  2d  day 

1.69 

Apples  and  walnuts,  3d  dav 

1.70 

Apples  and  walnuts,  4th  dav 

1.43 

For  whole  period 

4  i          215.46 

4.99 

3.40 

1.59 

Apples  and  almonds,  1st  dav 

399 

38.99 

4.69 
4.81 
4.49 
4.00 

3.69 
3.59 
3.69 
3.15 

1.00 

Apples  and  almonds,  2d  dav 

43.  52 
35.  48 
44.49 

1.22 

Apples  and  almonds,  3d  dav 

.£0 

.85 

For  whole  period 

4 

162. 48 

4.49 

3.52 

.97 

400 
402 

Apples,   bananas,  and   walnuts,  1st 
dav 

37.79 
83.  58 
26.20 
2S.90 

5.49 
4.  60 
5.16 
4.70 

4.05 
3.31 
3.73 
3.33 

1.44 

Apples,   bananas,  and  walnuts,  2d 

1.29 

Apples,   bananas,  and  walnuts,   3d 
day 

1.43 

Apples,  bananas,  and  walnuts,  4th 
day 

1.37 

4             176.47 

4.89 

3.  53 

1.36 

Apples,  bananas,  and  almonds,  1st 
day 

36.99 
52.  98 
55.  98 
59.40 

4.96 
4.48 
4.61 
3.99 

3.81 
8.47 
3.53 
2.99 

1.15 

Apples,  bananas,  and  almonds,  2d 
dav 

1.01 

Apples,  bananas,  and  almonds,  3d 
day 

1.08 

Apples,  bananas,  and  almonds,  4th 

1.00 

For  whole  period 

4  ;          205.35 

4.46 

3.41 

1.05 

404 

Apples,  bananas,  and  Brazil  nuts, 
1st  day 

90. 82 
30.79 
37.40 
23.30 

3.17 
2.80 
4.13 
4.20 

2.61 
2.24 
3.35 
3.48 

.56 

Apples,  bananas,  and  Brazil  nuts, 
2d  day 

.56 

Apples,  bananas,  and  Brazil  nuts, 
3d  day 

.78 

Apples,  bananas,  and  Brazil  nuts, 
4th  dav 

.72 

4  |          182.31 

3.44 

2.81 

.63 

166.  90 

4.36 

3.31 

1.05 

SUBJECT  W.  S.  M. 

I8J 

28.85 
15. 00 
25. 40 
58.50 

3.79 
4.05 
4.50 
3.49 

2. 92 
3.23 
2.99 
2.49 

.87 

.82 

1.51 

1.00 

4  !          127.75 

3.82 

2.77 

1.05 

3<S9 



57. 40 
40.28 
20.82 
34.34 

3.88 
3.09 
2.89 
3.81 

3.08 
2.01 
2.04 
2.65 

.80 

1.08 

.85 

1.16 

4 

152.84 

3.53 

2.56 

.97 

S'tO 

31.81 
63.  06 
30.54 
43.10 

4.20 
3.57 
3.55 
3.56 

3.19 
2.61 
2.66 
2.55 

1.01 

.96 

.89 

Grapes,  Brazil  nuts,  granose,  4th  day . 

1.01 

4 

168.  51 

3.68 

2.72 

.96 

75 


Table  55. — Total  nitrogen  infecis  and  nitrogen  corrected  for  metabolic  products. — C't'd, 


Nitrogen- 


Ex- 
peri- 
ment 
No. 


Kind  <>f  food. 


Dura-       Amount 


subject  w.  s.  M. — continned. 

Grapes,  walnuts,  granose.  1st  day. 
Grapes,  walnuts,  granose.  2d  day  . 
Grapes,  walnuts,  granose.  3d  day  . 
Grapes,  walnuts,  granose.  4th  day 


"""'"''     Twite?         I"11"-         touted       I»'"««- 


Days.  Grams. 

.......  88. 50 

11. 20 

34. 78 

15.75 


Per  cent. 

4.43 
5.17 

4.  72 

5.  32 


agents. 


Per  cent. 

3.04 
4.03 
3.37 
3.74 


For  whole  period 


1-50. 23 


4.65 


394  Persimmons  and  peanuts,  1st  day. 
Persimmons  and  peanuts,  2d  day . 
Persimmons  and  peanuts.  3d  day. 
Persimmons  and  peanuts,  4th  day 

For  whole  period 


8-5.00 
34.00 


3.82 
3. 02 
3.39 
3.29 


3.41 


Pears,  walnuts,   milk   (227  grams), 

granose  (113  grams..  1st  day 

Pears,   walnuts,   milk    (227  grams'), 

granose  (113  grams  |,  2d  day 

Pears,   walnuts,  milk   (227  grams'), 

granose  1 113  grams  | .  3d  day 

Pears,   walnuts,   milk   (227  gram.-  . 

granose  U13  grams).  4th  day 


53.  30 
58.80 


24.  20 
48.18 


4.01 

78 

4.18 

3.98 


For  whole  period 


3.95 


Per  cent 

1.39 
1.14 
1.35 
1..58 


3.26 


2.44 
2.23 
2.43 
2.  32 


\.  05 


2.71  I 


1.39 


.79 
.96 
.97 


1.04 


1.13 
1.10 
1.13 
1.59 


1.24 


398 

39. 59 
33.69 
49.79 
52.38 

3.49 
3.48 

2.  93 
3. 12 

2.40 
2.  23 

1.76 
2.05 

1.09 

1.25 

Pears  and  coeoanuts,  3d  dav 

1.17 

Pears  and  eocoanuts.  4th  dav 

1.07 

For  whole  period 

4            175. 45 

3.22 

2.08 

1.14 

Dried  figs.apples.and  walnuts,  lstday. 
Dried  figs.apples.and  walnuts. 2d  day. 
Dried  figs.apples.and  walnuts. 3d  day. 
Dried  figs.apples.and  walnuts, 4thday 

For  whole  period 

401 

53.  80 
56.  28 
41.17 
70.98 

5.27 
4.88 
5.48 
5.94 

3.44 
3.56 
3.43 
3.59 

1.83 
1.32 
2.05 

2  35 

4            221. 23 

5.43 

3.  52 

1.91 

Apples,  dates,  and  peanuts.  1st  day. . 
Apples,  dates,  and  peanuts,  2d  dav  .. 

403 

69.  70 
68.70 
47.  -55 
34.60 

5.27 
4.55 

5.29 
4.35 

3.28 

2.42 
2.50 
2.31 

1.99 
2.13 

Apples,  dates,  and  peanuts.  3d  dav  . . 

2.79 

Apples,  dates,  and  peanuts.  4th  day  . 
For  whole  period 

2.04 

4  •          220.55 

4.91 

2.69 

2.22 

405 

47.07 
47.49 
30.00 

35.  20 

4.33 
4.  58 
4.97 
4.40 

3.18 
3.81 
3.59 
3.  38 

1.15 

Apples,  dates,  and  pecans.  2d  dav  . . . 

.77 

1.38 

Apples,  dates,  and  pecans.  4th  dav.. 

1.02 

4 

159.  76 

4.  55 

3.49 

1.06 

406 

20.  49 
64.98 
29.  40 
55.  50 

4.89 
5.11 
4.93 
5.33 

3. 25 
3.  23 
3.81 
3.15 

1.64 

Apples. raisins. and  walnuts.  2d  dav.. 

1.88 

Apples. raisins. and  walnuts, 3d  dav.. 

1.12 

Apples. raisins. and  walnuts.  4th  day. 

2.18 

4 

165.37 

5.12 

3.31 

1.81 

178. 10 

4.21 

2.86 

1.35 

As  will  be  seen  by  the  figures  in  the  table,  the  metabolic  nitrogen 
is  equal  to  the  total  nitrogen  in  the  untreated  feces  less  the  amount 
remaining  in  the  feces  after  treatment  with  the  reagents:  that  is.  it  is 
equivalent  to  the  amount  dissolved  out  by  the  reagents.  In  a  previous 
experiment''  it  was  found  that  the  solvents  above  mentioned  dissolved 
4*2  per  cent  of  the  total  nitrogen  present. 


'<  U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  10/ 


76 

The  average  amount  of  metabolic  nitrogen  in  the  feces  in  the 
experiments  with  the  three  subjects  was  42.0,  32.1,  and  2-t.l  per  rent, 
respectively,  or  a  general  average  of  32.7  per  cent,  a  value  which 
agrees  very  closely  with  that  found  by  Woods  and  Merrill a  for  a  man 
on  bread  and  milk  diet,  viz,  32  per  cent.  In  later  experiments  not 
yet  published  the  same  authors  with  a  different  method  of  examina- 
tion obtained  much  higher  results.  They  state,  however,  that  they 
consider  that  the  ether,  alcohol,  and  limewater  method  yields  the  most 
trustworthy  results. 

It  would  seem  desirable  and  necessary  to  accumulate  more  data 
regarding  metabolic  nitrogen  before  drawing  any  definite  conclusions. 

PECUNIARY  ECONOMY  OF  FRUITS  AND  NUTS. 

The  object  of  this  discussion  is  to  present  one  side  of  the  pecuniary 
economy  of  food,  especially  fruit  and  nuts.  The  composition  and 
digestibility  of  nuts  and  fruits  has  been  discussed  in  the  foregoing 
pages,  but  little  has  been  said  regarding  their  comparative  cost  as 
sources  of  nutrients  and  energy. 

The  table  below  shows  the  comparative  cost  per  pound  of  the  total 
protein  and  per  1,000  calories  of  energy  when  furnished  by  different 
fruits  and  nuts  and  food  products  derived  from  them,  and  also  the 
amount  of  nutrients  and  energy  furnished  for  10  cents  rating  the 
foods  at  certain  average  prices  per  pound.  For  purposes  of  com- 
parison a  few  of  the  more  common  foods  have  been  included  also.  As 
already  noted,  fruits  contain  very  little  protein,  therefore  no  matter 
how  low  the  price  of  the  fruit  per  pound  the  cost  of  the  protein  must 
of  necessity  be  high.  Nuts,  on  the  other  hand,  being  rich  in  protein, 
would  supply  this  nutrient  at  a  much  lower  cost.  The  principal  nutri- 
ent in  fruits  belongs  to  the  group  carbohydrates.  Nuts  are  rich  in 
fats.  Both  fruit  and  nuts  therefore  are  sources  of  energy,  the  amount 
varying  within  rather  wide  limits. 

Table  56. — Comparative  cost  of  total  nutrients  <>n<1  energy  <n  different  food  materials  at 

average  prices. 


Kind  of  food  material. 


Fresh  fruits: 

Apples 

Apricots 

Bananas  

Cantaloupes 

Cherries 

Figs 

Grapes 

Lemons 

Limes  

Nectarines . . 


Amounts  for  lu  cents 


Price 

per 

pound. 


Cost  of    Cost  of 
1  pound     1,000 
pro-     calories 

tein.     energy. 


Total  : 
weight 
of  food 
mate- 
rial. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Energy. 


Cents. 
1] 
3 


Dollars. 

5.00  i 
3.00 
B.  7.', 

11.67 
4.45  i 
4.67 
4.00 

10.00 
3.  57 


Cents.    Pounds.  Pounds.  Pounds. 


11.8 
23.3 
38.9 
11.6 
18.4 
11.9 
48.3 
17.2 


6.67 
3.33 
1.43 

2.86 
2. 50 
1.43 
2.50 
1.43 
4.00 


8       13.33         28.1  ,       1.25 


0.02 
.03 
.01 
.01 
.02 
.02 
.03 
.01 
.03 
.01 


0.02 


.02 


.  03 


.02 


Pounds. 
0.72 

.42 
.21 
.13 

.40 
.27 
.36 
.08 
.24 
.19 


Calories. 

1,467 
849 
429 
257 
862 
543 
837 
207 
580 
356 


"  U.  S.  Dept.  A^rr.,  Office  of  Experiment  Stations  Bui.  85. 


Table  56. — Comparative  cost  of  total  materials  and  energy  in  different  food  materials  at 

average  prices — Continued. 


Kind  of  food  material. 


Fresh  fruits— Continued. 

Oranges 

Olives 

Peaches 

Pears 

Persimmons 

Pineapples 

Plums 

Prunes 

Pomeloes 

Pomegranates 

Watermelon 

Dried  fruits: 

Apples 

Apricots 

Citron 

Currants 

Dates 

Figs 

Pears 

Peaches 

Prunes 

Raisins 

Jams,  preserves,  etc.: 

Apple 

Apple  sauce 

Apricot  sauce 

Currant 

Cherry 

Currant  and  raspberry.. 

Blackberry 

Damson 

Gooseberry 

Grape 

Figs  (stewed ) 

Orange  marmalade 

Pineapple  marmalade  . . 

Prune  sauce 

Peach  jam 

Pear  jam 

Pineapple 

Plum 

Quince 

Strawberry 

Tomato  jam 

Raspberry 

Jellies: 

Apple 

Barberry 

Blackberry  

Cherry,  first  quality 

Crab  apple 

Currant 

Grape 

Guava  

Huckleberry 

Pineapple 

Peach 

Plum 

Orange 

Pear 

Quince 

Raspberry 

Strawberry 

Canned  fruits: 

Apricots 

Cherries 

Pears 

Peaches 

Pineapp  e 

Juices- 
Apple  (fall  pippin ) , 

Blackberry 

Crab  apple 

Grape  (Ives  seedling)... 
Orange  (Florida  navel). 


Amounts  for  10  cents 


Carbo- 
Fat.  hy-        Energy 

d  rates. 


Cents. 
6 

10 
4 
3 

10 
4 
3 
3 
5 

10 
II 

12 
10 
3 
10 
10 
15 
12 
15 
10 
10 

16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 

16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 
16 

16 
16 

16 

16 
16 

20 
20 
20 
20 
20 


Dollars. 
10.00 
4.90 
8.00 
6.00 
9.62 
9.76 
3.33 
4.29 
8.33 
6.66 
7.50 

7.50 
2.13 

I  6.00 
4.17 
5.26 

,  3.50 
4.28 
3.06 
5.56 
4.35 

I     91.43 

53.33 

8.42 

I     16.00 

;  32. 00 
26.66 

I  20. 00 
32.00 
32.00 
40.00 
13.33 
26.66 
53.33 
32.00 
32.00 

|  53.33 
40.  00 

I  22.85 
53. 33 

I  26.67 
14. 56 

!     22.85 

53.33 
32.00 
66.67 
14.56 
40.00 
40.00 
53.33 
53.33 

228. 57 
40.00 
80.00 
32. 00 
80.00 

100.  00 
80.00 
40.00 
53.  33 


Cents. 

35.2 

13.6 

25.1 

11.5 

34.3 

3.8 

8.1 

9.0 

28.4 

21.7 

25. 0 


7.75 


Pounds.  Pounds.  Founds.  Pounds. 


17.78 

14.  56 

53.  33 

20.00 

29.10 

37.04 

57. 14 

250. 00 

83.  33 

34.48 

1.91 
6.7 
6.9 
L0.2 
7.4 
10. 8 
8.4 


13.8 
40.5 
16.0 
11.9 
12.1 
12.8 
26.2 
13.0 
13.2 
12.7 
20.4 
10.1 
12.7 
37.2 
13.0 
14.1 
12.7 
12.6 
12.8 
12.0 
13.8 
12.3 

12.  2 

13.5 
14.  6 
11.0 
13.1 
13.4 
13.1 
10.5 
13.8 
13.0 
13.2 
13.7 
10.3 
12.6 
13.3 
13.3 
13.5 

47.1 
38.9 
45.5 
53.  2 
28.6 

140.8 
133.  3 
200.  0 
128. 2 
181.8 


1.67 
1.00 
2.50 
3.33 
1.00 
2.50 
3.33 
3.33 
2.00 
1.00 
6.67 

.83 
1.00 
3.33 
1.00 
1.00 

.67 

.83 

.67 
1.00 
1.00 

.62 

.62 

.62 

.62 

.62 

.62 

.62 

.62 

.62  | 

.62 

.62 

.62 

.62 

.62 

.62  I. 

.62    . 

.62    . 

.62 

.62    . 

.62    . 

.62    . 

.62    . 


0.01 
.02 
.01 
.02 
.01 
.01 
.03 
.02 
.01 
.02 
.01 

.01 
.05 
.02 
.02 
.02 
.03 
.02 
.03 
.02 
.02 


.01 


.01 


0.14 


.01 


.02 
.01 
.05 
.02 
.03 


.01 


03 


0.14 

.07 
.19 
.42 

.13 
.13 
.64 

.58 
.17 

.20  ; 

.18 

.55 

.63 
2.60  I 
.74 
.71 
.50 
.61 
.45 
.62 
.69 

.39 
.12 
.30 
.44 
.44 
.42 
.43 
.41 
.40 
.42 
.25 
.52 
.42 
.14 
.41 
.38 
.42 
.42 
.42 
.44 
.38 
.43 

.43 
.40 
.37  ! 
.48 
.41  ! 
.40  | 
.40  ! 
.51  I 
.39  i 
.41   i 
.40 
.39 
.39 
.43 
.40 
.40 
.39 


Calories. 
284 
737 


866 
292 
263 
1.232 
1,115 
352 
460 
400 

1,121 

1,290 
5,078 
1,495 
1,450 

988 
1,357 

926 
1,190 
1,445 

727 
245 
620 
836 
S23 
781 
378 
768 
752 
780 
487 
983 
785 
267 
766 
707 
781 
786 
778 
833 
722 
810 

812 
742 
684 
902 
764 
744 
745 
952 
724 
771 
755 
732 
967 
794 
750 
753 
738 


11 

211 

13 

257 

11 

220 

09 

1S8 

12 

350 

03 

71 

01 

75 

03 

50 

04 

78 

03 

55 

Table  56.  —  ComparcUm    cost  of  total  materials  and  energy  m  (liferent  food  materials  at 

average  prices — Continued. 


Kind  of  food  material. 


Price 

per 

pound. 


Amounts  for  10  cents. 


COBt  Of    Cost  Of      T/  tnl 
1  pound     1,000    IJ^X 
pro- 

'•   mate 
rial. 


Energy. 


Juices — Continued. 

Peach 

Pear  ( Bartlett) 

Pineapple 

Plum  (Damson) 

Plum  (wild  fox) 

Mixed  fruit 

Berries: 

Blackberries 

Cranberries 

Currants 

Gooseberries 

Huckleberries 

Loganberries 

Raspberries 

Strawberries 

Whortleberries 

Nuts: 

Almonds 

Beechnuts 

Brazil  nuts 

Butternuts 

Chestnuts 

Cocoanuts 

Filberts 

Hickory  nuts , 

Lichi  nuts 

Peanuts , 

Pecans , 

Pine  nuts 

Pignolias 

Pistachios , 

Walnuts 

Butters: 

Apple 

Peanut 

Beef,  fresh: 

P<  irterhouse  steak 

Round 

Mutton: 

Leg.  hind 

Loin  chops 

Pork:  Ham,  smoked 

Fish: 

Cod,  dressed 

Halibut,  steak  or  sections . . . 

Shad,  whole 

Fish :  Canned  sardines 

Shellfish: 

Oysters,   "solids,"  50  cents 
per  quart 

Crabs,  15  cents 

Eggs:  Hen's,  24  cents  per  dozen. 
Dairy  products: 

Whole  milk 

Cheese,  cheddar ' 

Skim  milk 

Flour,  meal,  etc.: 

Entire  wheat  flour 

Gluten  flour 

Wheat  flour,  patent  roller  j 
process,  high  grade  and  | 
medium 

Macaroni  and  vermicelli 

Wheat  breakfast  food 

Oat  breakfast  food 

Bread,  pastry,  etc.: 

White  bread 

Rye  bread 

Sugars,  etc.: 

Sugar 

( !andy 

Vegetables: 

Beans,  dried 

Celery 

Potatoes,  90  cents  per  bushel. 


O  at* 


79 

From  the  data  in  the  above  table  it  appears  that  the  fruit  juices  are 

the  most  expensive  sources  of  protein  among  the  fruits  and  their 
products  and  that  dried  fruit  is  the  cheapest,  although  the  latter  is  far 
outranked  in  this  respect  by  the  nuts. 

The  average  price  per  pound  of  the  protein  of  nuts  ranges  higher 
than  the  corresponding  average  of  meats,  hut  the  cost  (36  cents)  per 
pound  of  peanut  protein  is  lower  than  that  reported  for  meats,  fish, 
egg^,  milk,  dairy  products,  prepared  cereals,  and  gluten  flour.  The 
only  foods  mentioned  in  the  table  which  furnish  protein  at  a  less  cost 
than  peanuts  are  the  flours  and  dried  beans. 

The  nuts  are  the  cheapest  source  of  energy  for  the  strict  fruitarian, 
the  peanut  ranging  far  ahead  of  any  other  variety.  The  price.  3.6 
cents  for  1,000  calories  of  energy,  recorded  for  peanuts  is  considerably 
less  than  the  corresponding  cost  noted  for  any  of  the  animal  foods, 
and  is  below  that  given  in  the  table  for  potatoes  at  90  cents  per  bushel. 
Wheat  flour  supplies  energy  more  cheaply  than  peanuts,  but  the  cost 
of  1,000  calories,  when  supplied  by  sugar  at  6  cents  and  by  dried 
beans  at  5  cents  per  pound,  approaches  very  closely  to  the  cost  when 
furnished  by  peanuts.  The  peanut  deserves  special  mention  because 
it  is  the  cheapest  of  the  domestic  nuts,  containing  the  highest  percent- 
age of  protein,  with  maximum  fuel  value  and  minimum  refuse. 

As  may  be  seen  by  a  reference  to  the  table,  10  cents  will  purchase 
more  protein  and  energy  when  expended  for  the  flours  and  meals  than 
in  any  other  way.  but  it  must  be  remembered  in  this  connection  that 
these  are  the  raw  materials  requiring  considerable  preparation  before 
they  are  palatable.  This  is  not  necessary  with  fruits  and  nuts,  except 
in  the  case  of  the  peanut,  which  is  usually  roasted  before  it  is  considered 
palatable  by  most  persons,  though  there  are  those  who  prefer  it  raw. 

While  it  is  true  that  10  cents  will  buy  more  animal  protein  than 
fruit  protein,  it  will  on  the  average  purchase  fully  as  much  energy 
when  spent  for  fresh  fruits  and  more  in  the  case  of  dried  fruits  than 
when  expended  for  lean  meats.  When  considering  nuts  it  is  readily 
observed  that  10  cents  will  buy  about  the  same  amount  of  nut  protein 
as  of  animal  protein,  except  in  case  of  cheese  and  skim  milk.  If 
spent  for  peanuts,  it  will  purchase  more  than  twice  the  protein  and  six 
times  the  energy  that  could  be  bought  for  the  same  expenditure  for 
porterhouse  steak. 

It  is  of  more  than  passing  interest  to  note  that  10  cents  worth  of 
peanuts  will  contain  about  4  ounces  (120  grams)  of  protein  and  2.767 
calories  of  energy,  which  is  more  protein  than  that  furnished  by  any 
of  the  diets  and  more  energy  than  most  of  the  diets  used  in  the  experi- 
ments here  reported.  Although  peanuts  supply  protein  and  energy 
for  a  smaller  sum  than  bread,  they  are  outranked  by  dried  beans,  which, 
at  5  cents  a  pound,  will  supply  for  10  cents  over  200  grams  of  protein 
and  3.<>4<>  calories  of  energy.     If  more  peanuts  and  dried  beans  had 


80 

been  used  by  the  fruitarians  studied,  the  diet  would  have  been  enriched 
and  the  cost  decreased. 

The  almond,  so  much  in  favor  with  fruitarians,  furnishes  for  10 
cents  about  one-third  the  protein  and  less  than  one-half  the  energy 
supplied  by  peanuts. 

SUMMARY. 

A  review  of  the  results  of  the  studies  of  the  fruit  and  nut  diet  seems 
to  bring  out  the  following  points  of  interest  perhaps  more  promi- 
nently than  some  others: 

While  some  of  the  dietaries  make  it  plain  that  it  is  possible  to  obtain 
the  requisite  amount  of  protein  and  a  proper  fuel  value  from  a  fruita- 
rian diet,  still  the  majority  of  those  studied  fell  far  below  the  tentative 
standards.  At  the  same  time  it  is  not  just  to  ascribe  this  entirely  to 
the  form  of  diet.  These  same  people  might  have  consumed  no  larger 
quantities  of  nutrients  on  a  mixed  diet. 

The  nutritive  value  of  the  fruitarian  diet  is  shown  most  clearly  in 
the  case  of  the  university  student,  who,  though  entirely  unaccustomed 
to  such  fare,  gradually  changed  from  an  ordinary  mixed  diet  to  one  of 
fruit  and  nuts  without  apparent  loss  of  health  or  strength.  He  was 
then  able  for  eight  days  to  carry  on  his  usual  college  work  and  also  for 
part  of  the  time  to  perform  heav}T  physical  work  on  an  exclusively 
fruitarian  diet  without  any  material  loss  in  weight. 

It  would  seem  from  the  data  that  it  was  more  difficult  for  two  of  the 
subjects  to  obtain  the  requisite  amount  of  protein  when  on  a  limited 
diet  of  one  kind  of  nut  combined  with  fruits  than  it  was  when  they  were 
unrestricted  and  ate  of  a  variety  of  each.  In  nearly  all  cases  where  the 
diet  was  limited  in  variety,  consisting  of  combinations  of  one  or  two 
fruits  with  one  kind  of  nuts,  the  subject  uniformly  complained  of  a 
constant  craving  for  something  else,  as  green  vegetables  or  cereals. 
At  such  times  it  was  found  that  the  coefficients  of  digestibility  were 
lower  than  those  recorded  when  the  subject  ate  some  vegetables  or 
cereals  which  made  the  diet  more  appetizing. 

The  dietaries  which  included  cereals  furnished  more  protein  and 
energy  in  most  cases  than  those  which  were  limited  strictly  to  fruit 
and  nuts. 

The  chief  sources  of  nutriment  in  fruits  are  the  carbohydrates,  which, 
judging  by  results  of  the  experiments  here  reported,  possess  a 
coefficient  of  digestibility  only  slightly  lower  than  the  carbohydrates 
of  the  mixed  diet. 

The  cost  of  the  food  per  person  per  day  in  the  nine  dietary  studies 
varied  from  18  cents  to  46  cents. 

The  amount  of  nitrogen  excreted  in  the  urine  was  small,  as  would 
be  expected  when  the  diet  contains  so  little  protein.  Nitrogen  equi- 
librium was  maintained  in  14  of  the  31  digestion  experiments,  and  in 


81 

some  cases  this  was  done  with  a  smaller  amount  of  protein  than  was 
usually  consumed  by  the  same  subject  during  the  dietary  studies. 

The  feces  excreted  per  day  during  the  digestion  experiments  were 
less  in  amount  than  has  been  noted  in  some  experiments  with  a  mixed 
diet  or  a  diet  of  bread  and  milk.  This  is  contrary  to  what  has  been 
found  usually  with  a  vegetarian  diet  made  up  of  bread  and  other  cereal 
foods,  garden  vegetables,  etc.,  and  containing  little  or  no  fruit  and 
nuts.  The  percentage  of  so-called  metabolic  nitrogen  in  the  feces 
examined  did  not  exceed  that  found  by  other  investigators  in  feces 
from  a  bread  and  milk  diet. 

Although  it  is  undoubtedly  advisable  to  wait  until  more  data  have 
been  gathered  before  making  definite  statements  regarding  the  digest- 
ibility of  different  fruits  and  nuts,  enough  work  has  been  done  to 
show  that  they  are  quite  thoroughly  digested  and  have  a  much  higher 
nutritive  value  than  is  popularly  attributed  to  them.  In  view  of  this 
it  is  certainly  an  error  to  consider  nuts  merely  as  an  accessory  to  an 
already  heavy  meal  and  to  regard  fruit  merely  as  something  of  value 
for  its  pleasant  flavor  or  for  its  hygienic  or  medicinal  virtues. 

As  shown  by  their  composition  and  digestibility,  both  fruit  and 
nuts  can  be  favorably  compared  with  other  and  more  common  foods. 
A-  sources  of  carbohydrates,  fruits  at  ordinary  prices  are  not  expen- 
sive: and  as  sources  of  protein  and  fat.  nuts  at  usual  prices  are 
reasonable. 

In  the  present  investigations  the  question  of  the  wholesomeness  of 
a  long-continued  diet  of  fruit  and  nuts  is  not  taken  up.  The  agree- 
ment  of  one  food  or  another  with  any  person  is  frequently  more  or 
less  a  matter  of  personal  idiosyncrasy,  but  it  seems  fair  to  say  that 
those  with  whom  nuts  and  fruits  agree  can.  if  they  desire,  readily 
secure  a  considerable  part  of  their  nutritive  material  from  such  sources. 

O 
1453— No.  132—03 6 


LIST  OF  PUBLICATIONS  OF  THE   OFFICE  OF  EXPERIMENT  STATIONS  ON 
THE  FOOD  AND  NUTRITION  OF  MAN-Continued. 

Bui.  89.  Experiments  on  the  Effect  of  Muscular  Work  upon  the  Digestibility  of  Food  and  the  Metab- 
olism of  Nitrogen.  Conducted  at  the  University  of  Tennessee,  1897-1899.  By  r.  e,  Wait. 
Pp.  77.    Price,  5  cents. 

Bui.  91.  Nutrition  Investigations  at  the  University  of  Illinois,  North  Dakota  Agricultural  College. 
and  Lake  Erie  College,  Ohio.  1896-1900,  By  H.  S.  Grindley  and  J.  L.  Sammis.  E.  F.  Ladd, 
and  Isabel  Bevier  and  Elizabeth  C.  Sprague.     Pp.  42.     Price.  5  cents. 

Bui.  98.  The  Effect  of  Severe  and  Prolonged  Muscular  Work  on  Food  Consumption.  Digestion,  and 
Metabolism,  by  W.  O.  Atwater  andH.  C.  Sherman,  and  the  Mechanical  Work  and  Efficiency 
of  Bicyclers,  by  R.  C.  Carpenter.     Pp.  67.     Price,  5  cents. 

Bui.  101.  Studies  on  Bread  and  Bread  Making  at  the  University  of  Minnesota  in  1899  and  1900.  By 
Harry  Snyder.     Pp.  65.     Price.  5  cents. 

Bui.  102.  Experiments  on  Losses  in  Cooking  Meat.  1*98-1900.  By  H.  S.  Grindley,  with  the  coopera- 
tion of  H.  McCormack  and  H.  C.  Porter.     Pp.  64.     Price,  5  cents, 

Bui.  107.  Nutrition  Investigations  Among  Fruitarians  and  Chinese  at  the  California  Agricultural 
Experiment  Station.  £$$-1901.    By  M.  E.  Jaffa.     Pp.  43.    Price,  5  cents. 

Bui.  109.  Experiments  on  the  Metabolism  of  Matter  and  Energy-  in  the  Human  Body,  1^9^1900.  By 
W.  0.  Atwater  and  F.  G.  Benedict,  with  the  cooperation  of  A.  P.  Bryant.  A.  W.  Smith,  and 
J.  F.  Snell.     Pp.  147.     Price.  10  cents. 

Bui.  116.  Dietary  Studies  in  New  York  City  in  1896  and  1897.  By  W.  O.  Atwater  and  A.  P.  Bryant. 
Pp.  v:>.     Price,  5  cents. 

Bui.  117.  Experiments  on  the  Effect  of  Muscular  Work  upon  the  Digestibility  of  Food  and  the  Metab- 
olism of  Nitrogen.  Conducted  at  the  University  of  Tennessee,  1899-1900.  By  C.  E.  Wait. 
Pp.  43.    Price,  5  cents. 

Bui.  121.  Experiments  on  the  Metabolism  of  Nitrogen.  Sulphur,  and  Phosphorus  in  the  Human 
Organism.     By  H.  C.  Sherman.     Pp.  47.     Price.  5  cents. 

Bui.  126.  Studies  on  the  Digestibility  and  Nutritive  Value  of  Bread  at  the  University  of  Minnesota  in 
1900-1902.     By  Harry  Snyder.     Pp.  n2.     Price.  5  cent-. 

Bui.  129.  Dietary  Studies  in  Boston  and  Springfield,  Mass.,  Philadelphia,  Pa.,  and  Chicago,  111.  By 
Lydia  Southard,  Ellen  H.  Richards.  Susannah  Usher,  Bertha  M.  Terrill,  and  Amelia 
Shapleigh.    Edited  by  R.  D.  Milner.    Pp.  103.    Price,  10  cents. 

FARMERS'    BULLETINS. 

# 

*Bul.  23.  Foods:  Nutritive  Value  and  Cost.     By  W.  O.  Atwater.     Pp.  32. 

Bui.    34.  Meats:  Composition  and  Cooking.     By  C.  D.  Woods.     Pj 

Bui.    74.  Milk  as  Food.     Pp.39. 

Bui.    85.  Fish  as  Food.    By  C.  F.  Langworthy.     Pp.  30. 

Bui.    93.  Sugar  as  Food.     By  Mary  H.  Abel.     Pp.  27. 

Bui.  112.  Bread  and  the  Principles  of  Bread  Making.     By  Helen  W.  Atwater.     Pp.  39. 

Bui.  121.  Beans.  Peas,  and  other  Legumes  as  Food.     By  Mary  H.  Abel.     Pp.  32. 

Bui.  128.  Eggs  and  their  C  :.     By  C.  F.  Langworthy.     Pp.  32. 

Bui.  112.  Principles  of  Nutrition  and  Nutritive  Value  of  Food.     By  \V.  O.  Atwater.     Pp.  4s. 

(TRCULAR. 

Cir.     46.  The  Functions  and  Usee  of  Food:     P.y  C.  F.  Langworthy.     Pp.  10. 

SEPARATE-:. 

•Food  and  Diet.     By  W.  O.  Atwater.     Reprinted  from  Yearbook  of  Department  of  Agriculture  for 

;.    Pp.  44. 
Some  Results  of  Dietary  Studies  in  the  United  States.     By  A.  P.  Bryant.     Reprinted  from  Yearbook 

of  Department  of  Agriculture  for  1898.     Pp.  14. 
Development  of  the  Nutrition  Investigations  of  the  Department  of  Agriculture.     By  A.  C.  True  and 

R.  D.  Milner.     Reprinted  from  Yearbook  of  Department  of  Agriculture  for  1S99.     Pp.  16. 
The  Value  of  Potatoes  as  Food.    By  C.  F.  Langworthy.    Reprinted  from  Yearbook  of  Department  of 

Agriculture  for  1900.     Pp.  16. 
Dietaries  in  Public  Institutions.     By  W.  O.  Atwater.     Reprinted  from  Yearbook  of  Department  of 

Agriculture  for  1891.     Pp.  18. 
The  Cost  of  Food  as  Related  to  its  Nutritive  Value.     Reprinted  from  Yearbook  of  Department  of 

Agriculture  for  1902.     Pp.  22. 
Scope  and  Results  of  the  Nutrition  Investigations  of  the  Office  of  Experiment  Stations.     Reprinted 

from  Annual  Report  of  the  Office  of  Experiment  Stations  for  the  year  ended  June  30,  1901. 

Pp.50. 
Dietary  Studies  of  Groups,  Especially  in  Public  Institutions.     By  C.  F.  Langworthy.     Reprinted  from 

Annual  Report  of  the  Office  of  Experiment  Stations  for  the  year  ended  June  30,  1902. 

Pp.  3-1. 


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